• Karri Anne Cameron

Savoury Herb Potato & Tomato Baked Egg Skillet

Makes 3 servings

Macros: 247kcal, Fat 6g, Carbs 35g, Protein 13g, Fibre 5g

Ingredients:

1 package Little Potato Company Savoury Herb potatoes

2 cups of your favourite Italian tomato sauce

4 eggs

1 green pepper, thinly sliced

1 tsp garlic salt

1 tsp dried parsley

Directions:

Preheat the oven to 350 degrees and line a cast-iron skillet with parchment paper (or use an oven-safe baking dish). Prepare the savoury herb potatoes according to package instructions, and slice in half (you can also roast the potatoes ahead of time in the oven at 350 degrees for 25 minutes).

Add the cooked potatoes and the sliced green pepper to the skillet and spread around evenly. Pour in the tomato sauce. Create "wells" in the sauce and potato mixture and crack an egg into each well. Sprinkle everything with the garlic salt and parsley. Place the skillet in the oven and bake for 25 minutes (30 if you like your yolks not runny). Enjoy!


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