Oven Egg And Chips Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.
• Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.
• Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.

Steps:

• heat oven to 220°C.
• Put chips in a roasting pan and scatter over garlic and rosemary. Drizzle with oil and toss to coat.
• Roast for 35 - 40 mins giving the tin a good shake halfway through.
• Make two gaps in the chips and crack an egg in each gap. Return to the oven and cook until the eggs are to your taste.
• Serve with tons of salt and vinegar!