Healthy egg & chips

Eggs are a great source of easily digested protein so do eat two if you are especially hungry. This is low fat and high in iron, but potatoes don’t count as one of your five- a- day, so you could serve this with baked beans or tomatoes to boost your daily total.

Serves 4 Prep 10 mins Cook 30 mins

500g potatoes, diced 2 shallots, sliced 1 tbsp olive oil 2 tsp dried oregano 200g small mushrooms 4 eggs

1 Heat oven to 200C/180C fan/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.

2 Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3- 4 mins until the eggs are cooked. PER SERVING 218 kcals, fat 10g, saturates 2g, carbs 22g, sugars 1g, fibre 2g, protein 11g, salt 0.2g