Potato Bravas with Eggs

Serves 4
Time 1 hour


800g of small potatoes, chopped into quarters (baby potatoes can be chopped in half)

1 brown onion, chopped

2 garlic cloves, diced

1 x 400g can cherry tomatoes

1 tsp dried oregano

1 tsp smoked paprika

2 tbsp of olive oil 

1 red capsicum diced

1 tsp cayenne pepper

½ cup pitted kalamata olives

2 tbsp of chopped flat-leaf parsley

4 free-range eggs

Crusty bread, to serve


Preheat the oven to 180°C. 

In an oven baking tray place the chopped potatoes and combine with 1 tablespoon of olive oil, season with salt and pepper and roast in the oven for 35 -40 minutes until golden. 

Meanwhile, heat 1 tablespoon of olive oil in a pan – brown the onion, garlic, capsicum and then add the oregano, paprika and allow it to become fragrant. 

Add canned cherry tomato (including all the liquid), olives, cayenne pepper and season with salt and pepper. 

Allow to gently simmer for 15-20 minutes then turn off. 

Once the potatoes are roasted – add them to the tomato mixture and stir to combine – place the ingredients in the roasting pan and make 4 nests in the ingredients and crack an egg into each nest. 

Place the tray back in the oven and bake for 20 minutes until the eggs are cooked. 

Serve with fresh parsley sprinkled on top and crusty bread.