Healthy egg & chips

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Good Food

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Recipe by Good Food

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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 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
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.

Add a bit more

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

Per serving

218 kcalories, protein 11g, carbohydrate 22g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.24 g

Latest comments and suggestions

• Sam Baker

  16 March 2008

  Sam Baker rated and commented on this recipe

  

  I tried this recipe one evening for myself and my husband, the potatoes took a little longer than the recipe stated but other than that, this was simple and very tasty.

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• bobby

  22 March 2008

  bobby rated and commented on this recipe

  

  My husband loved this because I rarely cook fry ups anymore and very tasty too. I loved it even more because there was no grease to clean up after. I will definately make it again not often because of the eggs, but now and again it is o.k. more healthy than the ordinary fry ups. I parboiled the potatoes for three minutes and cooked o.k. after 15 minutes.

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• Dee Dee

  04 June 2008

  Dee Dee rated this recipe

  

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• Tom

  24 June 2008

  Tom rated and commented on this recipe

  

  Love it! And its the girlfriends favorite and gets the thumbs up from the weight watchers diet. Always cook chips for a bit longer to crisp up but that may just be my oven.

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• gemconyard

  06 July 2008

  gemconyard rated and commented on this recipe

  

  A simple supper that the whole family really enjoyed. I added some chopped extra lean bacon to bulk it up a bit for my hungry teenagers. A cheap and cheerful dinner.

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• EM

  19 July 2008

  EM rated this recipe

  

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• freya's mum

  31 July 2008

  freya's mum rated and commented on this recipe

  

  This was great. I parboiled the potatoes first and also added some cherry tomatoes at the same time as the mushrooms. I served it on some spinach leaves as well which went well with the eggs.

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• Claire_no2

  18 August 2008

  Claire_no2 commented on this recipe

  My husband loved this! So few ingredients required makes it very easy! A great hang over cure without the fat, worth a try. Will try adding some lean bacon next time we make it which i'm sure will be soon!

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• Nic's Nosh

  08 September 2008

  Nic's Nosh rated and commented on this recipe

  

  I added cherry tomatoes - a great all-in-one meal.

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• Agnes Ambrus

  22 September 2008

  Agnes Ambrus rated this recipe

  

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• Redheadwonder

  26 September 2008

  Redheadwonder commented on this recipe

  Brilliant! This was simple and really tasty, the italian herbs really added to the flavour, not something i'd of thought of putting on egg and chips. I cut the potatoes nice and small and found that the cooking time was fine. Needed about 5/6 minutes for the eggs though. As it's all done in the one tray, washing up was a breeze! Genius :)

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• Redheadwonder

  26 September 2008

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Ingredients

• 500g potatoes , diced
• 2 shallots , sliced
• 1 tbsp olive oil
• 2 tsp dried crushed oregano or 1 tsp fresh leaves
• 200g small mushrooms
• 4 eggs

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Low-fat

Ingredients

• 500g potatoes , diced
• 2 shallots , sliced
• 1 tbsp olive oil
• 2 tsp dried crushed oregano or 1 tsp fresh leaves
• 200g small mushrooms
• 4 eggs

Per serving

218 kcalories, protein 11g, carbohydrate 22g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.24 g

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