Eggs baked in patatas bravas

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
•  1/4 teaspoon dried chilli flakes
•  1 teaspoon smoked paprika
•  1 teaspoon dried oregano
•  400g can diced tomatoes
•  4 eggs
•  Chopped fresh flat-leaf parsley leaves, to serve

Method

Step 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.
Step 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.
Step 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.
Step 4
Bake for 18 to 20 minutes or until egg whites are just set. Season with salt and pepper. Sprinkle with parsley. Serve.

Nutrition

Energy 1377kJ	Fat saturated 2.40g
Fat Total 11.70g	Carbohydrate sugars g
Carbohydrate Total 38.00g	Dietary Fibre 7.40g
Protein 14.40g	Cholesterol 187.00mg
Sodium 145.00mg

Source:

http://www.taste.com.au/recipes/39461/eggs+baked+in+patatas+bravas?ref=collections,spanish-recipes