Eggs baked in patatas bravas

Cooking Eggs Eggs baked in patatas bravas

Spice up kitchen staples with this low-fat, gluten-free dinner idea inspired by Spain.

Lables: Diabetes friendly Low fat Low kilojoule Low sodium Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 18 to 20 minutes or until egg whites are just set. Season with salt and pepper. Sprinkle with parsley. Serve.

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1kg desiree potatoes, roughly chopped
Olive oil cooking spray
1 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1/4 tsp dried chilli flakes
1 tsp smoked paprika
1 tsp dried oregano
400g can diced tomatoes
4 eggs
Chopped fresh flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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