Serves 4

Ingredients

• 500g potatoes, diced
• 2 shallots, sliced
• 1 tbsp olive oil
• 2 tsp dried crushed oregano or 1 tsp fresh leaves
• 200g small mushroom 4 eggs

Method

• Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
• Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.