Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 400grams potatoes, diced
- 1teaspoons rosemary, dried
- 4 medium tomatoes, halved
- 4 medium eggs
- 1 pinch cracked black pepper
- 1 pinch salt
Nutrition per serving
942kJ / 226Cal
942 Kilojoules or 226 Calories
11% of daily energy intake*
Protein
8.4grams
Fat
13.4grams
Carbs
17.4grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This delicious breakfast traybake with eggs, potatoes and tomatoes saves on the washing up and lets the oven do all the work.
Method
Step 1 of 3
Pre-heat the oven to 170°C. Toss the diced potatoes in a large baking tray with oil, rosemary and salt and pepper. Spread out in an even layer and roast for 15-18 minutes, tossing halfway through.
Step 2 of 3
Make 4 gaps in the tray and crack in the eggs. Fit the tomato halves in amongst the potatoes and eggs.
Step 3 of 3
Bake for 6-8 minutes until the yolks are cooked to your liking and the whites are just set.
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