Egg Chip and Pepper Bake

This is a really quick and easy dish for a family brunch or supper, the peppers add a marvellous colour and flavour to good old egg and chips.

Serves 4

1kg potatoes, I used Maris piper

Low – calorie cooking spray

1 red pepper, deseeded and thinly sliced

1 yellow pepper, deseeded and thinly sliced

4 large eggs

Salt and black pepper

Fresh parsley to garnish

Method

Preheat the oven to 240c, gas 9, 475f, peel the potatoes and cut then into 1cm long chips. Place in a saucepan of boiling water and cook for 4 – 5 minutes. Drain carefully and spread out onto kitchen paper to dry.

Place the chips in a shallow medium – sized ovenproof dish or four individual gratin dishes. Spray with low – calorie cooking spray and bake for 10 minutes.

Mix the pepper slices together and add to the potatoes and continue to bake for another 15 minutes, turning occasionally.

Remove the dish or dishes from the oven and make four wells in the chip mixture. Break an egg into each well and return to the oven for 5 – 6 minutes or until the eggs are cooked to your liking.

Serve hot, sprinkle with salt black pepper and chopped fresh parsley.