2 tbsp olive oil
1 tsp smoked paprika
Salt and black pepper
2 tomatoes, halved
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- 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.
- 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.
- 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