• 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
  • 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.