Healthy egg and chips recipe – 218 calories
– 500g potatoes, diced
– 2 shallots, sliced
– 1 tbsp olive oil
– 2 tsp dried crushed oregano or 1 tsp fresh leaves
– 200g small mushrooms
– 4 eggs
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 15 minutes, add the mushrooms, then cook for a further 10 minutes until the potatoes are browned and tender.
Make four gaps in the vegetables and crack an egg into each space.
Return to the oven for 3-4 minutes or until the eggs are cooked to your liking.
Source: BBC Good Food.