Prep: 10 mins Cook: 30 mins
- 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 mins, 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.
Tip: Try serving this with baked beans or grilled tomatoes to boost your 5-a-day.
Nutrition per serving