Spanish Potatoes with Eggs

Spanish roasted potatoes are an awesome side dish for sharing, or make it a meal for yourself!  Plenty of spices give it that extra kick, all topped with a fried egg.

• 1.5 Lbs potatoes (Or about 2 potatoes)
• 1/4 Cup Chicken Broth
• 1/2 Cup Light Mayonnaise
• 1/3 Cup Water
• 2 Tablespoons Paprika
• 2 Sprigs Fresh Rosemary
• 2 Teaspoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1/2 Teaspoon Salt
• 2 Eggs
• Garnish: Sliced Tomatoes and Hot Sauce
• Optional: Serve with Pimento Dipping Sauce

Quarter potatoes and place into a large microwave safe bowl.  Add water, cover,  and microwave for 14 minutes occasionally stirring.  Drain water and place potatoes in a bag with remaining ingredients except eggs.  Refrigerate for 1 hour.  Set oven to 400 and arrange potatoes on a foil covered baking pan.  Roast for about 20 minutes on each side until crispy.  Top with 2 pan fried eggs, brushing with any reserve marinade.  Sprinkle with paprika and garnish with sliced tomatoes and hot sauce.