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Oven-baked egg & chips

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

  • Prep: 5 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 303
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 3
  • Protein 11
  • Fat 19
  • Fibre 3
  • Salt 0.26

Nutrition per serving

  • Calories 303
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 3
  • Protein 11
  • Fat 19
  • Fibre 3
  • Salt 0.26

Ingredients

  • 2 medium baking potatoes, cut into chunky wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 tomatoes, halved
  • 2 eggs

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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