Egg and Chips

Ingredients

  • 2 Eggs
  • 300g Potatoes
  • 4 Tomatoes

Method

  • Heat oven to 190C/170C fan/gas 5. Cut potatoes to even sized wedges –leaving the skin on.
  • Tip the potato wedges into a roasting tin. Drizzle over with some oil.
  • Roast for 25 mins, turning halfway through, until almost tender.
  • Nestle the tomatoes, cut-side up, amongst the potatoes and return to the oven for 10 minutes.
  • 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.
  • Serve up!
Eggs and Chips recipe

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  • Department for Education
  • Medway Council

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