Oven-baked Egg & Chips
This rustic dish brings together the earthy flavors of roasted potatoes with a smoky paprika kick, complemented by juicy roasted tomatoes and perfectly cooked eggs. A satisfying and cozy meal that makes a delightful addition to your brunch or dinner table.
— Constant Cookbook
Ingredients
- 2 medium baking potatoes , cut into chunky wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 2 tomatoes , halved
- 2 eggs
Instructions
- 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.
- 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.
Cook Time
35M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 303 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.26 milligram of sodium
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