Recipe

This authentic Spanish dish is a great way to bring a bit of Mediterranean flavour to the dinner table.

Serves: 4 people   |   Prep time: 25 minutes   |   Cooking time: 45 minutes

Mexican   |   Main   |   Dairy Free

  

Ingredients

• 1kg Maris Piper Potatoes
• 50ml Solesta Sunflower Oil
• 1 Large Mild Onion
• 25ml Solesta Olive Oil
• 3 Cloves Garlic
• 1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs
• 1 flat tsp Stonemill Chilli Flakes
• 1 heaped tsp Stonemill Paprika
• 1 heaped tsp Stonemill Dried Basil
• 4 Large Eggs
• Sea Salt and Black Pepper

  

Method

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Peel the potatoes and cut into small chunks.
3. Put into a roasting dish – sprinkle over the sunflower oil and roast for about 35-40 minutes, turning once during the cooking, until crisp and golden.
4. Meanwhile, make the sauce.
5. Peel, halve and finely chop the onion.
6. Peel and finely dice the garlic.
7. Put the onions a saucepan with the olive oil – cook on a gentle heat for 5-6 minutes – until softened – then add the garlic, chilli flakes, paprika, basil and season with some sea salt and black pepper.
8. Cook for a further 2 minutes to release all the flavours.
9. Add the tinned tomatoes and cook for another 10 minutes.
10. When the potatoes are cooked, pour over the tomato sauce.
11. Make 4 wells in the mixture and break an egg into each.
12. Return to the oven for about 5 minutes – just until the eggs have set – then serve.
13. Great accompanied with some Specially Selected Parma Ham.