Healthy Egg, Chips & Mushrooms

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

Ingredients

1¼ lb - potatoes

2 - shallots

1 tablespoon - olive oil

2 teaspoons - dried crushed oregano

8 oz - small button mushrooms

4 - eggs

Directions

1. Peel the potatoes, dice them into bite-size pieces and rinse them in cold water to remove excess starch. Peel and slice the shallots. Place the potatoes and shallots into a large, non-stick roasting tin and drizzle with the oil. Sprinkle over the oregano, then mix everything together well.
2. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 minutes then add the mushrooms and cook for a further 10 minutes until the potatoes are browned and tender. (Test one and continue to cook a little while longer if necessary)
3. Make four indents in the vegetables and crack an egg into each space. Return to the oven for 3-4 minutes until the eggs are cooked to your liking. Serve hot with a spoon of baked beans if you wish.