Egg, chip and pepper bake

This is a really spectacular dish for a family brunch or supper - the peppers add a marvellous colour and flavour to good old egg and chips.

Serves 4

Prep time 10 mins

cooking time 35 mins

Syn free

Ingredients:-

1kg/2lb 4oz Desiree potatoes

Fry Light for spraying

1 red pepper, de seeded and thinly sliced

1 yellow pepper, de seeded and thinly sliced

4 large eggs

salt and freshly ground black pepper

Chopped parsley to garnish

Method:-

Preheat the oven to 240C/Gas 9. peel the potatoes and cut them into 1cm/1/2in thick, long chips. Place in a saucepan of boiling water and cook for 4-5 minutes. Drain carefully and spread them onto kitchen paper to dry.

Place the chips into a shallow medium-sized oven proof dish or four individual gratin dishes. Spray with Fry Light and bake for 10 minutes. Mix the pepper slices together and add to the potatoes and continue to bake for another 15 minutes, turning occasionally.

Remove the dish or dishes from the oven and make four wells in the chip mixture. Break an egg into each well and return to the oven for 5-6 minutes or until the eggs are cooked to your liking. Serve hot, seasoned and sprinkled with chopped parsley.