Slimming world recipe: Egg, Tomato and Mushroom chip bake

Free, serves 4


  • 800g large potatoes, peeled and cut into thick chips
  • Low-calorie cooking spray
  • 6 plum tomatoes, halved
  • 4 Portobello mushrooms, thickly sliced
  • 4 eggs
  • 1 tbsp dried parsley, to serve


  1. Preheat your oven to 220°C/fan 200°C/gas 7.
  2. Boil the chips in a saucepan of lightly salted boiling water for 4-5 minutes. Drain well and place in a medium-sized shallow baking dish. Spray with low-calorie cooking spray and bake in the oven for 8-10 minutes.
  3. Add the tomatoes and mushrooms to the chips and toss gently to mix. Season well and bake for another 15 minutes, turning occasionally.
  4. Remove the baking dish from the oven and make 4 wells in the chip and vegetable mixture. Break an egg into each well, return the dish to the oven and cook for 5-6 minutes, or until the eggs are cooked to your liking.
  5. Sprinkle with the parsley and serve straight away.
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