Cheap easy and rather tasty. Serves 2 but easily multiplied to serve more. This dish is usually fried to give crispy spuds but you can get the same effect done in the oven as long as you keep them in one layer.
Ingredients:
2 floury red skin potatoes skin on diced
1 red onion peeled and sliced
3 cloves garlic crushed
2tsp chopped fresh thyme
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp chilli powder
1/2 tsp paprika
1tbsp grated Parmesan
2tbsp tomato purée
1 can chopped tomatoes
2 eggs
Fry light
Method:
1. Preheat oven to 200*C
2. Spray 2 ovenproof dishes with fry light
3. Split the onion between the dishes and use it to line the bottom of each dish
4. Add the diced potatoes and spritz with fry light
5. Bake for 30 mins until crispy and golden
6. In the meantime combine the other ingredients apart from the eggs in a jug or bowl
7. Once baked add the tomato sauce over the potatoes and replacd in the oven for a further 10-15 mins until the sauce is piping hot
8. In the meantime fry the eggs in a non stick pan with a little fry light on a very low heat. Make sure the yolks are still runny
9. Remove the dishes from the oven and top each one with an egg. Serve
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