> 
Potato Bravas
Potato Bravas
- Preparation time 60 mins
- Serves 4 people
- Download as PDF
- Publication
Turn your mundane Potato Bravas into a delicious nutrition-powerhouse, packed with veggies & protein from eggs, with Dr Preeya Alexander. You can join chef Adrian Richardson and Dr Preeya Alexander on Good Chef Bad Chef on Network Ten, as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Ingredients
- 4 eggs
- 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
- Crusty bread, to serve
Method
- Preheat 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.
