Oven egg & chips

For a deliciously easy supper, try egg and chips in one pan – just five ingredients

  • Prep:25 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 348
  • fat 17g
  • saturates 3g
  • carbs 40g
  • sugars 0g
  • fibre 3g
  • protein 11g
  • salt 0.22g


  • 450g floury potatoes, such as King Edward potatoes or Maris Piper
  • 2 garlic cloves, sliced
  • 4 fresh rosemary sprigs or 1 tsp dried
  • 2 tbsp olive oil
  • 2 eggs


Floury potatoes
Floury potatoes make the best chips, crisp on the outside and fluffy on the inside. Their starchiness makes them the best option for mash and roasties, too.


  1. Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.

  2. Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.

  3. Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.

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