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Apr 30, 2019 Recipes AMC Team 505 views

Ingredients:

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

4 eggs

Flat leaf parsley leaves, roughly chopped, to serve

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 18-20 minutes or until egg whites are just set. Season with salt and pepper, sprinkle with parsley. Serve and enjoy.
AMC Team

About The Author - AMC Team

Our team consists of doctors, clinical staff, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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