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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS

ADD A BIT MORE
Try serving this with baked beans or grilled tomatoes to boost your 5-a-day.

Recipe from Good Food magazine, March 2008

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