Baked Eggs & Potato Wedges Recipe | Algharbia Farms

Baked Eggs & Potato Wedges

Algharbia farms baked eggs and potato wedges recipe


  • 4 eggs
  • 1kg chopped potatoes
  • Olive oil for cooking
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • ¼ tsp dried chili flakes
  • 1tsp smoked paprika
  • 1tsp dried oregano
  • 400 g diced tomatoes
  • Chopped parsley leaves


  1. Preheat oven to 200°C/180°C fan-forced. Place potatoes in a greased 8-cup-capacity (2 litre) roasting pan. Spray with oil. Roast for 40 minutes, turning halfway through cooking, or until golden and crisp.
  2. Meanwhile, heat oil in a medium saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until onion starts to brown. Add garlic, chilli, paprika and dried oregano. Cook for 1 minute or until fragrant. Add tomato. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until slightly thickened.
  3. Reduce oven temperature to 180°C/160°C fan-forced. Add potato to tomato mixture. Toss to combine. Return to roasting pan. Make 4 indents in potato mixture. Crack 1 egg into each indent.
  4. Bake for 18 to 20 minutes or until egg whites are just set. Season with salt and pepper. Sprinkle with parsley. Serve.

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