Bombay potato & egg traybake
Indian45 mins£0.55 a portionVegetarian
Ingredients
Serves 4
- White potatoes900g
- Brown onions150g
- Medium curry powderstore cupboard15g
- Chopped tomatoes (400g tin)1
- Free range eggs (15 pack)4
- Vegetable oilstore cupboard30ml
- Greek-style natural yoghurt100g
Plus salt and pepper. About £2.19 for the amounts used.
Method
- 1
Heat the oven to 200°C (180°C fan, gas 6).
- 2
Cut 900g potatoes into chunks and 1 onion into wedges. Toss with 2 tbsp oil, 1 tbsp curry powder and salt in a roasting tin and roast for 30 minutes.
- 3
Stir in 1 tin chopped tomatoes and roast for 10 minutes more.
- 4
Make 4 hollows, crack in 4 eggs and bake for 6-8 minutes until the whites are set.
- 5
Serve with the 100g yoghurt.
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