• 700g potatoes, peeled finely and diced
  • 2 red onions, finely sliced
  • 1 clove garlic, peeled and chopped
  • 200g tinned sweetcorn
  • 150g frozen peas, defrosted
  • 1 tbsp butter
  • 1 sprig rosemary
  • 1 courgette, sliced into ribbons with a peeler
  • 50g mild cheddar
  • 4 medium free-range eggs
  • 100g Italian-style salad


  1. 1

    Preheat the oven to 180ºC/gas mark 4. Heat the oil in a large ovenproof frying pan and cook the potatoes for 15 minutes until golden. Add the onions, garlic, sweetcorn, peas, butter and rosemary. Cook for a further 15 minutes.

  2. 2

    Remove and discard the rosemary. Season the vegetables with freshly ground black pepper then scatter over the courgette ribbons and cheddar. Using the back of a spoon, create 4 small wells in the mixture. Break the eggs into the wells, then transfer to the oven.

  3. 3

    Bake for 10 minutes until the egg whites have set and the yolk is runny. If you’d prefer set yolks, bake for 15-20 minutes. Remove from the oven and serve with the salad on the side.

Nutritional Details

Each serving provides
  • Energy 1612kj 385kcal 19%
  • Fat 14.7g 21%
  • Saturates 6.5g 33%
  • Sugars 9.3g 10%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 385kj/92kcal

Each serving provides

41.9g carbohydrate 7.6g fibre 17.6g protein

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