Mind blowingly simple yet delicious and healthy. This dish will fulfill your dreams and be kind to your heart. Tomatoes are one of the healthiest things you can eat and potatoes are packed with vitamins and fibre when the skin is left on. Enjoy x

I haven’t listed the quantities here because it is easy for you to make this work for more or less people. I usually allow 1 good sized potato per person, 6 tomatoes per person and 2 eggs. I use Rooster potatoes because the flavour is delicious and they really suit this method of cooking. Try to get free range eggs – and nice ripe tomatoes. If you’ve seen any number of my videos you’ll know that I don’t generally use salt in my cooking – however, this is an exception to the rule. I use a little celery salt in this dish and thats fine as long as salt isn’t eaten in any processed food throughout the day.

Ingredients

Olive oil

Rooster potatoes – or your preferred choice

Free range eggs

Ripe tomatoes

Sprinkle of celery salt

Sprinkle of garlic powder

Oregano – fresh if available.

Method

• Pre-heat the oven to 200ºc/gas mark 6
• Wash the potatoes, don’t peel, and cut into wedges.
• Place on a baking tray and drizzle with a little olive oil
• Sprinkle with garlic powder and celery salt. Give a good stir to ensure that the potatoes are well covered in the seasonings
• Pop in the oven to bake for approx 50 minutes
• Now cut the tomatoes in half and arrange on another ovenproof shallow dish.
• Again sprinkle with a drizzle of olive oil, garlic powder, celery salt and some oregano.
• Put these in the oven for the same amount of time.
• Check both trays regularly and turn the potatoes a couple of times.
• 7 minutes before cooking time is up – take the tomatoes out of the oven and move them to make a gap for the eggs. Break the eggs into the tomatoes and put back in the oven for the final 7 minutes of cooking time.

Serve immediately with some nutty bread to dip in the eggs. Delicious!

Thank you to Richwood Jones for the use of their amazing kitchen.