Eggs, Potatoes and Flavour

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.