Baked egg and chips

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14083
baked egg and chips

Serves 2


2 potatoes
2 tbsp olive oil
1 tsp smoked paprika
Salt and black pepper
2 tomatoes, halved
4 eggs


  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  2. Scrub the potatoes clean and pierce the skin of each one several times using a fork or the tip of a sharp knife. Cook in the microwave for five minutes, turning over halfway through.
  3. One cool enough to handle, cut the potatoes into chunky wedges and place on a large rimmed baking tray. Drizzle over the oil and season with paprika, salt and pepper. Toss to coat evenly. Roast for 25 minutes or until lightly golden, turning halfway through.
  4. Make four spaces on the baking tray and crack an egg into each one. Add the tomato halves, cut side-up. Season the tomatoes and eggs with salt and pepper. Return the tray to the oven for 7-8 minutes or until the eggs are cooked to your liking.

Per serving: 388kcals, 19.9g fat (4.3g saturated), 39.5g carbs (6.5g sugars), 15.9g protein, 7g fibre, 0.22g sodium

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