SPICY ROAST POTATOES WITH BROKEN EGGS

This recipe is super easy, a variation on the oven chips, the only special ingredient needed is Picante Smoked Pimenton or Paprika. The potatoes come out of the oven with a crispy, garlicky, spicy coating, and the eggs make a thick tasty sauce.

Put a large baking tray in the oven and warm it to 190 C or equivalent. The potatoes need to be in a single layer with a bit of space between each one so they can crisp up, so if you are making a largish amount use two trays.

Peel the potatoes and cut into bite sized chunks and put into a bowl.

Crush a clove of garlic per person with a pinch of salt, then mix into 2 tablespoons of oil per person. Add to the potatoes and mix well.

Spread the potatoes on the hot baking tray and put in the oven for 30 minutes by which time they should be almost cooked a a bit brown round the edges.

After the 30 minutes take the tray out of the oven and toss the potatoes with a fish slice. Sprinkle over the pimenton, about a teaspoon per person, and toss again.

Put back in the oven for 10 minutes to finish cooking.

Meanwhile poach 2 eggs per person.

Serve the potatoes with the eggs on top, cutting the eggs to let the lovely hot yolk dribble over the potatoes.