Egg Chips And Beans Food

POSH EGG, CHIPS & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes into a large roasting tin and toss with 1 tbsp of the oil and some seasoning. Bake for 45 mins-1 hr until crisp and golden, tossing them again halfway through.
• Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 10-15 mins until starting to soften, then add the paprika, thyme, chopped tomatoes and beans (including the liquid from the can) and stir well. Simmer for 15 mins, or until thickened, then discard the thyme sprig.
• Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.

OVEN EGG & CHIPS

Steps:

• Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings.
• Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time.
• Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.