Oven-baked egg & chips

• medium baking potatoes↗2

  cut into chunky wedges

• olive oil↗2 tbsp tbsp
• smoked paprika↗1 tsp tsp
• tomatoes↗2

  halved

• eggs↗2

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.

2. 2

   Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.