Serves: 4


500g potato, diced
2 shallot, sliced
1 tbsp olive oil
2 tsp dried crushed oregano or 1 tsp fresh leaves
200g small mushroom
4 egg



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 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins 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 mins or until the eggs are cooked to your liking.


Enjoy your meal!


Nutrition per serving: Kcalories 218, Fat 10g, Saturates 2g, Carbs 22g, Sugars 1g, Fibre 2g, Protein 11g, Salt 0.24g