This delicious twist on a classic dish - chips and eggs - is made even tastier with the addition of shallots, mushrooms and oregano. It's yummy with BBQ chicken, or as it is with some brown sauce and bread to dip.
- 500g potatoes
- 200g mushrooms
- 4 eggs
- 2 shallots
- 1 tbsp. oil
- 2 tsp. dried oregano
- Salt and black pepper
Slice the potatoes into chips. Slice the shallots and halve the mushrooms.
In a bowl, combine the potatoes, shallots, oil, oregano, salt and black pepper. Spread on a large baking tray and bake at 180C for 15 minutes.
Take out of the oven and stir in the mushrooms. Cook for 10 minutes, then make 4 pockets in the chips and crack the eggs in. Season them with salt and pepper, then return to the oven for a further 3-4 minutes or until the eggs are set.