11
220
60

Ingredients

  • vegetable oil (to deep-fry)
  • 2 1/4 pounds potatoes (peeled, cut into 3/4 inch pieces)
  • 1 tablespoon olive oil
  • 1 red onion (medium, finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 13 1/2 ounces chopped tomatoes
  • 8 eggs (at room temperature)
  • 1 tablespoon flat leaf parsley (coarsely chopped)

Directions

  1. Preheat oven to 350°F.
  2. In a large Dutch oven, heat vegetable oil over medium heat. Deep-fry potatoes, in batches, for 5 mins, or until golden brown. Drain on paper towels.
  3. Meanwhile, heat olive oil in large frying pan over medium heat. Add onion and garlic. Cook for 3 mins, or until softened. Add spices and cook for 1 min. Add sugar and tomatoes. Bring to a boil, reduce heat and simmer, uncovered, for 10 mins, or until sauce thickens. Let cool slightly then process until smooth. Toss with potatoes. Transfer to 2 large ramekins. Make 8 indentations in mixture and crack an egg in each. Bake for 5 mins. Serve sprinkled with parsley.
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NutritionView more

220Calories
Sodium3%DV80mg
Fat14%DV9g
Protein20%DV10g
Carbs8%DV25g
Fiber16%DV4g

PER SERVING *

Calories220Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat2g10%
Trans Fat0g
Cholesterol210mg70%
Sodium80mg3%
Potassium750mg21%
Protein10g20%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.