Patatas Bravas Con Huevos (Spanish Eggs And Potatoes) - cooking recipe

Ingredients

None None vegetable oil, to deep-fry
2 1/4 lb potatoes, peeled, cut into 3/4 inch pieces
1 tbsp olive oil
1 None medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp sweet paprika
1/4 tsp cayenne pepper
1 tsp sugar
1 (13.5 oz) can chopped tomatoes
8 None eggs, at room temperature
1 tbsp fresh flat-leaf parsley, coarsely chopped

Preparation

Preheat oven to 350\u00b0F.
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.
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.