Egg and Potato Bake

Egg and Potato Bake

Spiced potatoes with baked eggs is a great dish to take along to a BBQ, or as an easy meal at home.

Ingredients
1 kg potatoes, chopped into large pieces
olive oil
1 large brown onion, diced
3 garlic cloves, crushed
1/2 tsp chili flakes (or fresh chili, diced)
1 capsicum, diced
2 x 400 gram can of diced tomatoes
2 tsp smoked paprika
2 tsp oregano
4 - 6 eggs
1 bunch flat leaf parsley, roughly chopped
Salt and pepper to taste


Method
1) Preheat oven to 180 degrees Celsius
2) Place potatoes in an 8 cup greased roasting pan.
3) Roast for 40 minutes, turning half way, until crispy. (Alternatively, parboil potatoes for 20 minutes and then bake for 20 minutes)
4) Meanwhile, heat the oil to medium temperature in a pan. Cook onion, garlic and chili flakes, or chili, until onion is colored and translucent. Add the capsicum and fry off until softened.
5) Add the tin of tomatoes, salt, paprika and oregano. Bring to a boil, then reduce and simmer for 3 minutes until slightly thickened.
6) Reduce temperature in oven to 160 degrees Celsius. Add the tomato to the potatoes and toss until potatoes are covered in tomato sauce. Make 4-6 indents in the potatoes and crack the eggs into each indent.
7) Bake for 18-20 minutes or until the egg whites are just set.
8) Season with salt and pepper. Sprinkle with parsley and serve.

Remember
-Don't overcook the tomato sauce, or bake will become dry
-Reduce the temperature in the oven before putting the potatoes with eggs back into the oven
-Don't overcook the egg yolks
-Add chili to taste. Using chili flakes and chili will make the dish very spicy.