Patatas Bravas with Eggs

Method

  1. Preheat the oven to 200°C (or 180°C fan forced).
  2. Peel the potatoes and cut into small chunks. Put into a roasting dish – sprinkle over the vegetable oil and roast for about 35-40 minutes, turning once during the cooking, until they are crisp and golden.
  3. Meanwhile, make the sauce. Peel, halve and finely chop the onion. Peel and finely dice the garlic.
  4. Put the onions in a saucepan with the olive oil – cook on a gentle heat for 5-6 minutes – until softened – then add the garlic, chilli flakes, paprika, oregano and basil. Season with some salt and black pepper.
  5. Cook mixture for a further 2 minutes to release all the flavours. Add the tinned tomatoes and cook for another 10 minutes.
  6. When the potatoes are cooked, you can pour over the sauce mixture now, or transfer the potatoes to a cast iron or cast enamel pan and then place potato into pan and pour over the tomato sauce mixture. Mix gently.
  7. Make 4 wells in the mixture and break an egg into each. Sprinkle each egg with a pinch of salt.
  8. Add pan to the oven and cook for 5-7 minutes, until the eggs have just set.
  9. Serve immediately.

 

Tip: This breakfast dish is great accompanied with a side of Berg parma ham and crusty bread.