Prep Time: 10 minutes

Total Cook Time: 1 hour 20 minutes

Servings: 3 servings

Ingredients 

For the potatoes:

• 10 oz of potatoes, chopped
• 1 tbsp of oil
• Salt and black pepper to taste
• 1 tsp of paprika

For the tomato sauce:

• 1/2 head of red onion, sliced
• 1/2 red bell pepper, chopped
• 1 tbsp of tomato puree
• Salt and black pepper to taste
• 7 oz of cherry tomatoes
• 1 tsp of garlic granulates
• 1/2 tsp of cumin
• 1 tsp of paprika
• 3 eggs

Directions/Instructions:

1 - Add potatoes to a baking tray and drizzle with oil. 

2 - Season with salt, black pepper, and paprika.

3 - Mix nicely and cook for 1 hour, at 375 F.

4 - For the sauce - add oil to a hot pan and start by cooking the onions and peppers.

5 - Season with salt and black pepper.

6 - After 3 minutes, add in the tomato puree and cook for another minute.

7 - When ready, add to a blender with the cherry tomatoes and season with garlic granulates, cumin, and paprika.

8 - Blitz until smooth.

9 - When the potatoes are ready, add to a hot pan with oil and pour in the tomato sauce.   

10 - Lower the heat, create three holes, and break in the eggs.

11 - Cover with a lid and cook for 15 minutes, until the eggs are ready.