Light huevos rotos with oven potatoes and peppers

Ingredients

For 1 serving

• Potatoes180 g
• Bell peppers80 g
• Eggs2
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste

Contains: eggs

In season: June – September

Method

1. Turn the oven on to 210 °C (fan) and line a baking tray with baking paper.
2. Scrub the potatoes and cut them into thin wedges, leaving the skin on; wash the pepper, remove the seeds and pith and cut it into strips.
3. Toss the potatoes and pepper on the tray with the oil, paprika and a pinch of salt, using your hands, and spread them in a single layer.
4. Roast for 25 minutes, turning halfway, until the potatoes are golden outside and tender inside.
5. In the last 4 minutes, heat a non-stick frying pan over a medium heat, crack in the eggs and fry for 3–4 minutes, until the whites are set and the yolks still runny; season lightly with salt.
6. Lay the eggs on the potatoes and break them with a fork just before serving, so the yolk coats everything.