Yes, another Friday Drool about food but this recipe was so easy and scrumptious, I just had to share it with you.
Oven-Baked Egg & Wedges
750g pack frozen Potato Wedges
1 bunch shallots/salad onions, washed
250g cherry tomatoes, washed
1 tbsp olive oil
1 tsp ground paprika
4 medium eggs
250g bacon, chopped
* Preheat the oven to 230°C. Spread out the potato wedges in a large non-stick roasting tin and cook for 5 minutes.
* Meanwhile, trim the shallots and cut each one into 5 pieces. Remove the potato from the oven and scatter with the shallots, bacon and cherry tomatoes. Season and drizzle with the olive oil, then toss together lightly. Sprinkle with paprika and cook for a further 15 minutes until the potato wedges are crispy.
* Make four gaps in the potatoes and crack an egg into each gap. Season each egg with a little salt and pepper and return to the oven for 3 minutes or until the eggs are softly set.
* Carefully scoop 2 eggs, some potato wedges and tomatoes onto each plate using a fish slice and serve with tomato sauce or mayonnaise.
This recipe was originally meat free but because I am a huge carnivore, I added bacon and I reckon it made the dish. Oh, that and some mayo. I'm also not usually a huge fan of tomatoes but the roasted cherry tomatoes tasted superb.
Daddy BuBbles was a very happy camper the night I made this recipe and as we were eating, we discussed it's perfect potential to also be used as a BBQ accompaniment or a yummy breakfast meal.
Try it, you won't be disappointed.