Patatas Bravas with Spanish Eggs and Saffron Aioli

Steps

1. Preheat oven to 230°C Dice potatoes 2cm; dice tomatoes 2cm; thinly slice capsicum; cut broccoli into small florets.
2. Roast veggies Toss potatoes, tomatoes, capsicum, first measure of bravas spices and chilli flakes on a lined oven tray. Season and roast for 15 minutes. Add broccoli to tray and cook for a further 10-15 minutes, until golden and tender.
3. Make saffron aioli While veggies cook, add boiling water and saffron to a shallow bowl. Set aside for 2 minutes, until water turns bright orange. Whisk in garlic and mayonnaise. Season to taste and set aside.
4. Cook eggs When veggies have 5 minutes remaining, heat a drizzle of oil and butter in a medium (preferably non-stick) fry-pan on medium heat. Crack eggs in, one by one. Season and sprinkle with second measure of bravas spices. Cook for 4-5 minutes, until whites are set, yolks are runny and edges are becoming crispy
5. Finish patatas bravas When veggies are cooked, toss in a large bowl with kale. Mix roughly with a wooden spoon, as this turns the roasted tomatoes into the sauce.
6. To serve Pile patatas bravas onto plates, top with eggs and drizzle with saffron aioli. Garnish with parsley and pepitas.