Healthy egg and chips
Yes you heard it right – there is such a thing as healthy egg and chips!
Sally Bee's version features oven baked potato wedges. So chuck your deep fat fryer away – you don’t need it! And the eggs come as part of a delicious tomato bake (cooked tomatoes are incredibly beneficial to the heart).
Once you’ve tried this, you will be making it again and again!
Ingredients
Serves 2-4
For the chips:
2 - 4 medium potatoes, depending how many people you're cooking for.
Sally's rule of thumb:
Use 1 medium potato and 1 teaspoon of olive oil per person. So to make oven chips for 2, use 2 medium sized spuds, washed but not peeled, and sliced into chips of around 1cm width and 1cm depth.
For the tomatoes:
1 whole garlic bulb6 large beef (beef steak) tomatoes or 12 smaller tomatoes1 tbsp olive oil1 tsp mixed dried herbsGood sprinkling of freshly ground black pepperSprinkling of celery salt2 tsp sugarTorn fresh basil
Method
Preheat the oven to 200°C/400°F/Gas Mark 6
Place the chips onto the baking tray and drizzle with the olive oil. Use your hands to coat each chip. They should be glistening, but not drowning, in oil! Set aside.
Slice the very top off the whole garlic bulb to expose the tops of the cloves and place in the centre of a roasting tray
Wash the tomatoes and cut into halves
Put the oil and dried herbs into a large bowl
Add the tomato halves and stir until well coated with the oil and flavourings. Then put into the roasting tin and sprinkle with black pepper, celery salt and sugar.
Place in the oven, along with the tray of chips for 40–50 minutes, or until the tomatoes are golden on top and nicely caramelised and the chips are also golden brown
About 6 minutes before the end of cooking time, take the tomatoes out of the oven, make a space down the middle of the roasting dish and break in 1 egg per person
Pop this back in the oven and cook for the remaining 6 minutes
Sprinkle over the fresh basil
To serve, squeeze the soft, roasted garlic out of its skin and serve with the tomatoes, eggs and chips