Dairy-free breakfast recipe for 2 people, takes only 35 mins; recipe has potato, olive oil, paprika, tomato and egg.
Oven-baked egg & chips
Course: Dairy-free breakfast
Servings
2
servings
Prep time
5 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Tomato: 2 tomatoes, halved
- Egg: 2 eggs
- Paprika: 1 tsp smoked paprika
- Potato: 2 medium baking potatoes, cut into chunky wedges
Directions
- 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.
- Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.
