Oven-baked egg & chips

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• vicky

  11 April 2010

  vicky rated and commented on this recipe

  

  These wedges were great, I will definitely be making them again.

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• Nezz

  19 May 2010

  Nezz rated and commented on this recipe

  

  Nom...that is all

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• sinead

  19 September 2010

  sinead rated and commented on this recipe

  

  This has become a regular on our family dinner table, as even my 3yr old (who doesn't like chips) loves it. It is so easy and tastes fab!

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• Paulie93

  01 August 2012

  Paulie93 rated and commented on this recipe

  

  I love this tried it today just added some red peppers and it tasted amazinggggg

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• Sarah Jacobs

  26 September 2012

  Sarah Jacobs rated and commented on this recipe

  

  I've made this several times now and it's absolutely lovely! really nice filling but quick lunch or dinner. I also added red peppers for some extra veggies.

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• carol

  27 March 2013

  carol rated and commented on this recipe

  

  Had to cook a coupl of minutes longer as the eggs were too lightly cooked for me (also have a 'slow' cooker) but fab with the pepper added

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• imfeelingmad

  15 June 2013

  imfeelingmad rated and commented on this recipe

  

  Really yummy recipe! very satisfying, great to fill you up. The wedges turned out really nice with the simple seasoning (i did add some salt and pepper though!). For me, I would have put the tomato in the oven earlier than the eggs because it needs longer for my taste.

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Ingredients

• 2 medium baking potatoes , cut into chunky wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 tomatoes , halved
• 2 eggs

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 35 mins

Vegetarian, Gluten-free

Ingredients

• 2 medium baking potatoes , cut into chunky wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 tomatoes , halved
• 2 eggs

Per serving

303 kcalories, protein 11g, carbohydrate 25g, fat 19 g, saturated fat 3g, fibre 3g, sugar 3g, salt 0.26 g

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