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Oven-baked egg & chips

Oven-baked egg & chips

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A star rating of 4.8 out of 5.13 ratingsRate
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  • 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
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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

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Overall rating

A star rating of 4.8 out of 5.13 ratings
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