Oven-baked egg & chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 medium baking potatoes, cut into chunky wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 2 tomatoes, halved
- 2 eggs
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.
