Oven-baked egg & chips

Dairy-free breakfast recipe for 2 people, takes only 35 mins; recipe has potato, olive oil, paprika, tomato and egg.

Oven-baked egg & chips

Oven-baked egg & chips

Recipe by Chef Soomro 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

  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.
  2. 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.