Khushbu LalwaniI don’t know why this dish reminds me of my childhood. I didn’t have egg and chips when I was growing up but I can imagine really loving this dish if I had. It’s quick and easy comfort food, perfect for an evening after a day at work. If you like a runny egg make sure you don’t go over the cooking time. I went over the time because the eggs didn’t look cooked, which was still great but I thought I’d just let you know.
Ingredients for 4
500g potatoes, diced
2 shallots, sliced
1 tbsp. olive oil
2 tsp. dried oregano
200g small mushrooms
4 eggs
Method
- Drizzle the olive oil on the potatoes and shallots on a large, non-stick roasting tin. Sprinkle the oregano and mix well
- Bake for 15 minutes at 200C, add the mushrooms, and cook for a further 10 minutes until potatoes are brown
- Make four gaps in the tray and crack an egg into each gap. Return to the oven for another 3-4 minutes until the eggs are cooked how you liked them
Enjoy!
