Oven-baked egg & chips

Oven-baked egg & chips

  • Rating: 5 out of 5.12 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This deliciously simple meal can all be prepared in one pan for minimum washing-up

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal303
fat19g
saturates3g
carbs25g
sugars3g
fibre3g
protein11g
low insalt0.26g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.

  • STEP 2

    Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.

Goes well with

Recipe from Good Food magazine, March 2010

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.12 ratings

Sponsored content