baked eggs, potatoes, roasted peppers, onions and goat's cheese
 
 

Baking eggs like this is one of my favourite ways of using up leftovers. Take whatever is knocking about in your fridge that may work well together, heat it up in the oven, then crack an egg or two on top, pop it back in the oven to cook the eggs, el voilà. This particular combination is a regular in my house, but you can mix it up however you like.

serves 2-4 people, time 25 mins

Olive oil
handful of cooked new potatoes, sliced 5mm thick
red onion, finely sliced
2 tbsp roasted red peppers (from a jar or packet is fine), sliced
4 eggs
50g goat 's cheese, crumbled
chopped parsley, to serve

Heat the oven to 180C (200C non-fan). Take a large metal skillet or an ovenproof nonstick pan, add a drizzle of oil, scatter the potatoes evenly over the base and season with
sea salt flakes and freshly ground black pepper.

Heat the pan on the stovetop over a medium heat until the potatoes are sizzling nicely, then add the onions, stir and pop the pan in the oven for
5 minutes. Give it a good shake, then put it back in the oven for a further 5 minutes, or until the potatoes are golden.

Add the roasted peppers to the pan and crack the eggs on top. Bake in the oven for 5 minutes, or until the egg whites start to set. Crumble over the goat's cheese and add another drizzle of olive oil.

Bake for 2-3 minutes, depending on how soft you like your eggs. Season with salt and pepper and finish with a sprinkle of parsley.