Although this makes a great side dish, its hearty enough to be a main meal. It could even be eaten as Sunday brunch.
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Ingredients
- 750g pack frozen spicy potato wedges
- 1 orange pepper, deseeded and cut into chunks
- 175g cherry tomatoes
- 1 tbsp olive oil
- 1 tsp mild chilli powder
- 1 bunch spring onions, trimmed and finely sliced
- 4 medium eggs
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Method
- Preheat the oven to 220C/fan200C/gas 7. Scatter the potato wedges and orange pepper into a large roasting tin and bake in the oven for 5-6 minutes.
- Scatter with the cherry tomatoes, olive oil, chilli powder and two-thirds of the spring onion. Toss to coat evenly. Roast for a further 15 minutes, until the potato wedges are crisp and golden.
- Remove the roasting tin from the oven and clear 4 spaces (large enough to add an egg to each) in the base. Crack an egg into each space. Season with salt and pepper and return to the oven for 4-5 minutes or until the eggs are just set.
- Scatter with the remaining spring onions and serve with tomato ketchup or brown sauce.
Nutrition
- 410kcals Calories
- 20.3g (2.2g saturated) Fat
- 12.8g Protein
- 49.7g (5g sugars) Carbs
- 0.3g Salt
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