Oven Baked Egg and Wedges

A simple tasty one-pan meal. Croutons or bacon strips can be added if meat is wanted, but as a meal it works fine without.

Cooking Time

Ingredients

• 3 Medium Baking Potatoes
• 3 Eggs
• 3 Large Tomatoes
• 3 tsp smoked paprika
• Olive Oil

Method

1. Preheat the oven to 200c
2. Wash the potatoes and then cut them into thick wedges
3. Put the potato wedges into a roasting tin or casserole dish
4. Drizzle Olive oil over
5. Sprinkle the paprika over
6. Put into the oven and roast for 12.5 mins
7. Turn the wedges over
8. Put back into the oven for another 12.5 mins
9. Meanwhile, cut the tomatoes into halves
10. Place the tomatoes in amongst the potatoes, with the cut side facing up
11. Shuffle the potatoes about to create 3 gaps
12. Crack an egg into each of the gaps
13. Return to the oven for 6 minutes
14. When serving, try and get any wedges out that block access to the eggs first, and then remove those (the heat from the dish will continue to cook them, so you'll get a hard yolk if you take too long serving)