Oven-baked egg & chips
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 35 mins
A star rating of 4.8 out of 5.15 ratingsRate
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This deliciously simple meal can all be prepared in one pan for minimum washing-up
Gluten-free
Vegetarian
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Fastest ever lemon pudding
A star rating of 4.7 out of 5.152 ratings
Ingredients
Nutrition
Units:
MetricUS
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2 medium baking potatoes
cut into chunky wedges
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2 tbsp olive oil
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1 tsp smoked paprika
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2 tomatoes
halved
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2 eggs
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Nutrition: per serving
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kcal303
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fat19g
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saturates3g
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carbs25g
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sugars3g
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fibre3g
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protein11g
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salt0.26g
low
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Method
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step 1
Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.
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step 2
Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.
Recipe from Good Food magazine, March 2010
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A star rating of 4.8 out of 5.15 ratings
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