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:
- 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.
About The Author - AMC Team
Our review committee — comprising Simran Chadha, Sheetal Raj, Marina Golubovic, Hayley Derwent and Samantha Mainland — bring together their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to help you understand the symptoms you are experiencing and how to relieve them.