Healthy Egg And Chips - cooking recipe

Ingredients

500 g potatoes, diced
2 shallots, sliced
1 tablespoon olive oil
2 teaspoons dried oregano
200 g small mushrooms
4 eggs

Preparation

Heat oven to 200C/fan 180C/gas 6.
Tip the potatoes and shallots into a large, non-stick roasting tin.
Drizzle with the olive oil, sprinkle over with the oregano.
Mix everything together well.
Bake for 15 minutes.
Add the mushrooms.
Cook for a further 10 minutes until the potatoes are browned and tender.
Make four gaps in the vegetables. Crack an egg into each space.
Return to the oven for 3 to 4 minutes or until the eggs are cooked to your liking.