Oven-baked egg & chips

Oven-baked egg & chips

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(11 ratings)

Prep: 5 mins Cook: 35 mins

Easy

Serves 2
This deliciously simple meal can all be prepared in one pan for minimum washing-up

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal303
  • fat19g
  • saturates3g
  • carbs25g
  • sugars3g
  • fibre3g
  • protein11g
  • salt0.26g
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Ingredients

  • 2 medium baking potatoes, cut into chunky wedges
    Potato

    Potato

    po-tate-oh

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

  • 2 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…

  • 1 tsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tomatoes, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 eggs
    Eggs

    Egg

    egg

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

Method

  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.

  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.

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Comments, questions and tips

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catz1ct
11th Apr, 2010
5.05
These wedges were great, I will definitely be making them again.

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