Back to Recipe Menu

One dish eggs, tomatoes & chips


  • Preheat oven to 190°-200°C fan forced (210-220°C normal).
  • Toss the potatoes in enough oil to coat well. Then sprinkle with salt and paprika, and cook in the oven for about 25 mins until almost tender, turning once.
  • Place the tomatoes in the tray with the chips, cut side up, and sprinkle with a little salt and oil. Cook in the oven for about another 10 mins.
  • Then make 4 spaces in the tray, break in the eggs and cook for about 5-7 mins until they have set.
  • Sprinkle with parsley and serve with good tomato or HP sauce and thick toast on the side.


  • 2-4 largish potatoes, peeled & cut into wedges
  • olive oil
  • sea salt
  • smoked paprika (or plain paprika)
  • 2-4 large ripe, red tomatoes, cored & halved
  • olive oil spray
  • 4 large eggs
  • good tomato sauce or HP sauce
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm