Healthy egg & chips

Healthy egg & chips

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(92 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4
One that dads will love! This any-time meal is perfect with a helping of baked beans

Nutrition and extra info

  • Easily halved
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal218
  • fat10g
  • saturates2g
  • carbs22g
  • sugars1g
  • fibre2g
  • protein11g
  • salt0.24g
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  • 500g potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 shallot, sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp dried crushed oregano or 1 tsp fresh leaves



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 200g small mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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  1. Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.

  2. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

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Comments (98)

donnasadler's picture

Very healthy, but feels like a naughty treat.
Try adding small slices of bacon or ham for the final 10 mins.

annturner28's picture

I have just made this tonight and it went down a treat, I followed previous advice and parboiled the potatoes, I also added cherry tomatoes, will be making this again soon.


very yummy and hardly any washing up. perfect for a weekday dinner!

karmasparkle's picture

Delicious! Made this for my boyfriend and he loved it. We added some chorizo with the potatoes and shallots at the start which gave it a lovely flavour.

starjumper's picture

Delicious! Followed the comments above, par boiled the spuds, swapped mushrooms for cherry tomatoes and served with baked beans. It was the tastiest meal I've had in ages. This will be a regular in our household now!

snowflakestarkeeper's picture

I par-boiled the potatoes first - to cut down on the cooking time. However, it still took about 1/2 an hour for the potatoes to crisp up. I think perhaps they weren't the 'right' potatoes for doing in the oven. I'd just got a bag of 'white' potatoes from the supermarket. Back to the recipe! We were very impressed with this dish and will do it again soon. We added sone halved cherry tomatoes and these were a delicious addition to the dish.

katiegood31's picture

Really enjoyed this, our first recipe tried in our healthy eating phase.
We added bacon lardons (Lean) and some low fat chipolatas cut up, delicious : )

lollyknits's picture

Gosh this was delish. We parboiled the potatoes (5 min in boiling water) first, and used diced onion instead of shallots. I liked the oregano - it added a nice touch. Wonderful cheap meal - very hearty and felt relatively low calorie, as well.

caitlin104's picture

Excellent. Fussy kids loved it! I'd cook the eggs a little longer though. Served mine with sausages and beans.

alexandriaf60's picture

i'm 17 and i decided to make this for my family tonight, the potatoes took ALOT longer then the time mentioned, all together this recipe took about an hour and a half too make, but it was well worth the wait! it was soooooo tasty and warmed us all up on this cold day! will defiantly be making again!!!! although, i think next time i will cook more because, although there was enough, it didn't fill us up completely! oh, and the different tastes go together superbly, we had with baked beans!

allisons2283's picture

We tried this one the other night. Tasty but the potatoes took far longer than the recipe indicates. Certainly not 30 mins. The potatoes were in for almost an hour all told. I think I will be parboiling them for a few minutes first next time. Will be trying this again however as was happy with the final result. Miht also take the tip about bacon and cherry tomatoes next time too as I felt I needed bulking up abit but was reluctant to do that with more potatoes as trying to cut down on carbs!

xyliana's picture

Easy recipe and very tasty. I tend to soft boil the potatoes as they do take longer otherwise.

desertprincess's picture

I made this for a brunch with some friends who stayed over. I par boiled the potatoes, added mini sausages and cherry tomatoes when I added the mushrooms and seasoned with lots of salt and black pepper (as well as the oregano). I find it really weird that the recipe doesn't call for seasoning with salt & pepper. Served it with baked beans on the side and everyone loved it.

sarahbacon78's picture

So easy to make and a meal all the family really enjoy, especially served with cold ham.

carluccio's picture

Delicious, we have this for dinner with either grilled black pudding, bacon or sausage and baked beans (for one of our 5 a day). I part boil the potatoes and use just a teaspoon of oil, the first time I cooked it I used the whole tablesppon of oil and found it too greasy.

maydaydance's picture

We had this tonight as i'm trying to diet, but now and again have the need for comfort foods. So I didn't slip up, used very little oil, seems a far healthier way to enjoy something i'd traditionally avoided on a diet, both me and my partner loved this recipe.

cookbeccacook's picture

Really tasty. I par boiled the potatoes for 5 minutes before added tomatoes, red onion and mushrooms with some mixed herbs.
I will definitely be cooking this again.

shlaskar's picture

My hubby and I had this for breakfast today. I prepared it last night to save time. I cut the potatoes into small wedges and seasoned them and the mushrooms with salt, pepper, olive oil and oregano leaves. I grilled the dish for a few minutes before eating. My hubby had them with scrambled eggs and I had them with croissants. He said it was really good. Thanks.

missvixy's picture

I found this took about fifteen minutes longer than the recipe stated but this could be more to do with my oven. I left out the shallots and it was still really tasty, I had it with baked beans and it was very filling.

clare_chibuku's picture

Am I being daft how may people is this for? (I assume 4 due to 4 eggs). I'm calorie counting want to make sure I get it right


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