- 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
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…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
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.
Add a bit more
Try serving this with baked beans or grilled tomatoes to boost your 5-a-day.