Posted by: Josie | April 27, 2008

Potato and egg bake


  • 600g desiree potatoes, cut into 2cm pieces
  • 1 red onion, chopped
  • 80g pancetta, chopped (can substitute bacon)
  • 200g cherry tomatoes
  • olive oil cooking spray
  • 1 tablespoon thyme leaves
  • 4 eggs


  1. Preheat oven to 190°C. Combine potatoes, onion, pancetta and tomatoes in a bowl. Stir to combine. Divide mixture between four 4cm-deep, 10cm x 15cm (base) ovenproof ramekins. Spray tops with oil. Bake, turning the mixture twice, for 40 to 50 minutes or until potatoes are tender.
  2. Remove from oven. Sprinkle with thyme. Using a spoon, make 1 hole in the centre of each mixture.
  3. Carefully break 1 egg into each hole. Return to oven and bake for 10 minutes or until eggwhites have just set. Season with salt and cracked black pepper. Serve.

Note: You can also bake this in a family-sized 6cm-deep, 20cm x 30cm (base) ovenproof dish. The cooking time will be the same.


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