Oven-baked egg & chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 medium baking potatoescut into chunky wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 2 tomatoeshalved
- 2 eggs
Nutrition: per serving
- kcal303
- fat19g
- saturates3g
- carbs25g
- sugars3g
- fibre3g
- protein11g
- salt0.26glow
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.
