Ingredients

• 675 g - potatoes
• 1 tbsp - oil
• 1/2 - onion (chopped)
• 1 clove - garlic (crushed)
• 100 g - mixed vegetables (Carrot, Beans, Broccoli), diced
• 1/2 tsp - paprika
• 2 tbsp - tomato ketchup
• 400 g - chopped tomatoes
• 1 tsp - parsley (chopped)
• 4 eggs
• salt and ground black pepper

How to Make Spanish style eggs

• Boil potatoes for one whistle. Peel and cut into 1.5 cm cubes.
• Heat enough oil to deep fry potatoes until golden and crisp. Drain and keep aside.
• Heat 1 tbsp oil in a frying-pan, gently fry onion and garlic for 3 mins.
• Add the vegetables and fry for a further minute.
• Add tomatoes and parsley to the pan. Season with salt and pepper.
• Cover and cook for 5 mins, stirring occasionally.
• Add tomato ketchup and mix.
• Add potato to pan and stir to coat in sauce.
• Make 4 wells in the mixture and drop an egg into each. Cover and cook at low heat till the eggs are set.
• Serve immediately with crusty bread.