Healthy egg & chips recipe – healthy & easy
- 500g potatoes , diced
- 2 shallots , sliced
- 1 tbsp olive oil
- 2 tsp dried crushed oregano or 1 tsp fresh leaves
- 200g small mushroom
- 4 eggs
- STEP 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 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
- STEP 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.
ADD A BIT MORE
Try serving this with baked beans or
grilled tomatoes to boost your 5-a-day.
Recipe from Good Food magazine, March 2008