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Oven-baked egg & potato

Name: Oven-baked egg & potato
Cook time: 2100 s
Total time: 2400 s
Yield: 4
Ingredients: 2 Units Potatoes baked flesh and skin with salt; 2 tablespoons Oil olive salad or cooking; 1 teaspoon Spices paprika; 2 Units Tomatoes yellow raw; 2 Units Egg whole raw fresh

40'

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Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Crustaceans

Breakfast

Treenut-Free

Soy-Free

Ingredients

Servings

- 4 Portions +

Potatoes, baked, flesh and skin, with salt

2 Units Potatoes, baked, flesh and skin, with salt

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Spices, paprika

1 teaspoon Spices, paprika

Tomatoes, yellow, raw

2 Units Tomatoes, yellow, raw

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Oven-baked egg & potato

Nutri value

Go to instructions

Instructions

3 Steps

40'

Total

Preparation

35'

Cooking

Waiting

Step by step

1 of 3

25'

Step 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.

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2 of 3

10'

Step 2

Place the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the pan 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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