Healthy egg & chips

Healthy egg & chips

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(78 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
218
protein
11g
carbs
22g
fat
10g
saturates
2g
fibre
2g
sugar
1g
salt
0.24g

Ingredients

  • 500g potatoes, diced
  • 2 shallots, sliced
  • 1 tbsp olive oil
  • 2 tsp dried crushed oregano or 1 tsp fresh leaves
  • 200g small mushrooms
  • 4 eggs

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Method

  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 15 mins, 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.

Recipe from Good Food magazine, March 2008

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Comments

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caitlin104's picture
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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
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Easy recipe and very tasty. I tend to soft boil the potatoes as they do take longer otherwise.

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

carluccio's picture
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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
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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
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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
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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

stmartins's picture

hi i want to try this tonight i dont like the dressing, but all the ingrdiants in this recipe what are the calories i can have 600 im on a new diet and i dont want to over do it,

duderoo's picture

Good and easy, next time will make with bacon and black pudding.

nicksharratt's picture
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As others have said, either parboil or allow more time for the pots to cook and go brown, an extra 5-8 should do. But this is a great recipe, healthy but really tasty, and a really good way to cook eggs! We paired a lovely slice of home cooked ham: delicious.

jacoblibbydan's picture
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why, why would you make this!! OMG what was going through your head

jacoblibbydan's picture
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nonononononononnononno

twinbaba2008's picture

Fab recipe very tasty although I did add some oak smoked bacon and tomatoes. So not so very healthy but very tasty.

louisesco's picture
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Made this for my Husband and our little boy, both really liked it except they said eggs were too rubbery. Maybe I cooked them for too long? But will make again with some herbs as they said it lacked in flavour but as nice.

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