One-pan eggs and potatoes

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A quick-fix meal with crispy cubed baby potatoes, sliced onions, spinach and baked eggs.

Per serving: 359kcals, 17.1g fat (7.9g saturated), 37.5g carbs (4.4g sugars), 15.3g protein, 5.9g fibre, 0.238g sodium

Prep:
Cook:
5 minutes
12 minutes [+10 inactive]
Difficulty: Easy
Serves: Serves 4
Ingredients
40g butter
4 medium potatoes, chopped into 1cm cubes
1 large onion, sliced
2 large handfuls of baby spinach, roughly chopped
2 garlic cloves, crushed
Salt and black pepper
8 eggs
1 tbsp fresh parsley, finely chopped

directions

  • Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  • In a large ovenproof pan, melt the butter over a medium-high heat. Add the potato cubes and cook for 6-8 minutes until golden brown, tossing regularly to brown on all sides. Add the onion and cook for two minutes.
  • Stir in the spinach and garlic and cook until the spinach has just wilted. Season with salt and pepper.
  • With the back of a spoon, make four wells in the potato mixture. Break two eggs into each well.
  • Bake for around 8-10 minutes or until the egg whites are completely set and the yolks are cooked to your liking. Serve immediately.