Ingredients:
- 4 eggs
- 1kg chopped potatoes
- Olive oil for cooking
- 1 onion finely chopped
- 3 garlic cloves crushed
- ¼ tsp dried chili flakes
- 1tsp smoked paprika
- 1tsp dried oregano
- 400 g diced tomatoes
- Chopped parsley leaves
Preparation:
- Preheat oven to 200°C/180°C fan-forced. Place potatoes in a greased 8-cup-capacity (2 litre) roasting pan. Spray with oil. Roast for 40 minutes, turning halfway through cooking, or until golden and crisp.
- Meanwhile, heat oil in a medium saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until onion starts to brown. Add garlic, chilli, paprika and dried oregano. Cook for 1 minute or until fragrant. Add tomato. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until slightly thickened.
- Reduce oven temperature to 180°C/160°C fan-forced. Add potato to tomato mixture. Toss to combine. Return to roasting pan. Make 4 indents in potato mixture. Crack 1 egg into each indent.
- Bake for 18 to 20 minutes or until egg whites are just set. Season with salt and pepper. Sprinkle with parsley. Serve.
