Name: Potato and egg bravas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: vegetable oil, to deep-fry; 1 kilogram potatoes, peeled, cut into 2 cm pieces; 1 tablespoon olive oil; 1 medium red onion, finely chopped; 2 clove garlic, crushed; 3 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper; 1 teaspoon sugar; 400 gram can chopped tomatoes; 8 eggs, at room temperature; 1 tablespoon coarsely chopped flat-leaf parsley

Ingredients

vegetable oil, to deep-fry

1 kilogram potatoes, peeled, cut into 2 cm pieces

1 tablespoon olive oil

1 medium red onion, finely chopped

2 clove garlic, crushed

3 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

1 teaspoon sugar

400 gram can chopped tomatoes

8 eggs, at room temperature

1 tablespoon coarsely chopped flat-leaf parsley

Method

1.In a large heavy-based saucepan, heat vegetable oil over moderate heat. Deep-fry potato, in batches, 5 minutes or until golden brown. Using a slotted spoon, transfer to paper towels.

2.Preheat oven to 180°C/160°C fan forced. In a large frying pan, heat olive oil over moderate heat. Add onion and garlic; cook and stir 3 minutes or until softened. Add spices; cook and stir 1 minute. Add sugar and tomato. Bring to the boil. Reduce heat. Simmer, uncovered, 10 minutes or until sauce thickens. Cool mixture slightly. Process until smooth. Toss potato in tomato sauce.

3.Spoon potato mixture into 2 x 4-cup ovenproof dishes. Using the back of a spoon, make small hollows in potato mixture. Crack an egg into each hollow. Bake 5 minutes. Serve sprinkled with parsley.

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Ingredients

Method

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