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Healthy egg & chips

One that dads will love! This any-time meal is perfect with a helping of baked beans

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 218
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 1
  • Protein 11
  • Fat 10
  • Fibre 2
  • Salt 0.24

Nutrition per serving

  • Calories 218
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 1
  • Protein 11
  • Fat 10
  • Fibre 2
  • Salt 0.24

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

Tip

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

Method

  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.

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