Baked Eggs with Mushrooms, Spinach, Kale and Crispy Roast Potatoes

Preheat the oven to 180’C

Preheat a pan with boiling salty water and cook your potatoes for 10 minutes. Strain and return to the pan to shake off any excess moisture. Toss the potatoes in the oil and tip into a large ovenproof dish. Bake for 40 minutes, stirring halfway through.

In the meantime, heat a splash of oil in a large frying pan and gently fry the onion until soft. Season to taste and then tip this into the oven dish with the potatoes. Add the garlic to the pan for a few minutes before stirring in the mushrooms and peas and frying until all the moisture has evaporated from the pan. Stir in your spinach and kale and once wilted add the oregano, mustard and cream and give the pan a good stir so it’s well combined.

Make sure the mixture is evenly mixed and make a shallow hole on each side to crack your eggs into. Add your eggs and then return to the oven to bake for 8-10 minutes.

Once your eggs are cooked to your liking, remove and dust with the paprika. Serve with a big dollop of mayonnaise or ketchup (or whatever takes your fancy), and enjoy!