Healthy egg & chips

Healthy egg & chips

  • 1
  • 2
  • 3
  • 4
  • 5
(149 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
Save to My Good Food
Please sign in or register to save recipes.


  • 500g potatoes, diced



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

  • 2 shallots, 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

    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 eggs



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


  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 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Grace Stinson-smith's picture
Grace Stinson-smith
11th May, 2020
Nice and easy tea, I added bacon to this as well and served with baked beans, froze the leftovers for another day, also seasoned the potatoes with salt,pepper, Paprika And garlic and it was spot on!
28th Jul, 2019
Very yummy and very easy BUT 3-4 minutes seriously over cooks the eggs... thinks I’ll just go for 2 mins for a nice runny yolk next time
15th Jul, 2018
Why is it necessary to say that this recipe is "one that dads will love"? Will mums not like it? Can men not cook it?
12th Dec, 2018
Why is it necessary for you to care? Let people say what they want.
17th Oct, 2017
It's okay, a bit dry so you're best off adding some baked beans with it. Don't slice your shallots too thinly or they'll burn. 30-35 mins is plenty if you ask me.
29th Oct, 2016
Best dinner I've had for months. Add 2 small chopped apples at the start, and a packet of sausages about half way through, and it's perfect for autumn.
24th Feb, 2016
I like to add chorizo and bacon to this
1st Jun, 2015
I enjoyed making this although it didn't look quite as good as it does in the picture; I found it to be okay.
18th Nov, 2014
Very basic, yet O so tasty! Great for a weekend breakfast, lunch, or a simple dinner to rattle up after a busy day at work :D I posted mine up on my blog the other day - Had to leave out the mushrooms as I had none left, but now I do, so I can make it again :D
29th Sep, 2014
Was pretty good and quite filling, would maybe add some trimmed gammon to it for some extra interest


Ayesha Iqbal
21st Sep, 2019
Can this recipe be checked as it says “baked for baked” that threw me off. Also, what type of potatoes are we using? Can I boil them for a couple of minutes before I put it into the tin?
goodfoodteam's picture
21st Sep, 2019
Thanks for pointing this out - it should simply read 'Bake for...' and we have amended the wording. We have not specified the potatoes as you can use whatever you have - Maris Piper or King Edward are a good choice. There is no need to parboil them in advance.
26th Mar, 2017
I'd like to try this in the slow cooker (for brunch). Any ideas out there as to adding the eggs? Or would I be better off frying them in a pan when we're ready to eat? Thank you for any and all helpful answers!
goodfoodteam's picture
30th Mar, 2017
We wouldn't recommend doing this one in the slow cooker - as it's all one pan, it'll be a lot easier and give better results in the oven.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?