Preheat the oven to 190°C.
Grate the sweet potato, white potatoes, carrot and onion into a bowl and using a muslin cloth, squeeze out as much liquid as possible.
Add the finely chopped garlic cloves, smoked paprika, a pinch of salt and pepper and 1 tbsp of olive oil.
Mix together and press down into the ProCook Non-Stick Paella Pan.
Roast for 30-40 minutes until cooked through and crispy around the edges.
For the last 10 minutes add the halved tomatoes, 1 tbsp of olive oil, 1 tbsp balsamic vinegar, 1 pinch of salt and pepper and the oregano into an oven safe dish, mix and roast.
Once cooked remove from the oven, and fry the two eggs keeping the yolks runny and place on top of the rosti. Top with the tomato mix and the parsley sprigs before serving.