1kg desiree potatoes, roughly chopped
Olive oil cooking spray
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
¼ teaspoon chilli flakes
1 teaspoon smoked paprika
1 teaspoon dried oregano
400g can diced tomatoes
Flat leaf parsley leaves, roughly chopped, to serve
- Preheat oven to 180C. Place potatoes in a greased 2L capacity roasting pan. Spray with oil. Roast for 40 minutes or until golden and crisp. Turn potatoes halfway through cooking.
- Meanwhile, heat oil over medium-high heat. Add onion. Cook, stirring 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 and simmer for 3 minutes, or until slightly thickened.
- Reduce oven to 160C. Add potatoes to tomato mixture, toss to combine. Return to roasting pan and make 4 indents in the potato mixture. Crack 1 egg into each indent.
- Bake for 18-20 minutes or until egg whites are just set. Season with salt and pepper, sprinkle with parsley. Serve and enjoy.