Satsuka: Egg and Potato Breakfast Bake
Ingredients
Instructions
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Prepare the Potatoes:
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- Preheat the oven to 200°C (392°F).
- Cut the potatoes into cubes and place them in a baking tray lined with baking paper.
- Season with salt, sweet paprika, black pepper, oregano, and drizzle with olive oil (about 2 tablespoons).
- Mix everything well, ensuring the potatoes are evenly coated, then spread them out in the tray so they don’t overlap.
- Bake for 20 minutes or until they soften and become tender.
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Prepare the Vegetables:
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- While the potatoes are baking, finely chop the red onion, bell pepper, and tomatoes.
- Heat a pan and sauté the chopped onion for about 1 minute.
- Add the bell pepper and tomatoes to the pan, followed by 1/2 cup of water.
- Season with salt and let the vegetables cook until they soften.
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Combine Vegetables and Potatoes:
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- Once the vegetables are cooked, add the roasted potatoes to the pan with the veggies. Mix well to combine.
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Add the Eggs:
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- Create 4 small pockets in the vegetable-potato mixture and crack one egg into each.
- Season the eggs with a little salt and sprinkle with plenty of cheddar cheese.
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Bake Again:
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- Place the tray back into the oven and bake for about 5-10 minutes, or until the eggs are cooked to your liking.
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Serve and Enjoy:
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- Once done, serve immediately and enjoy this easy and delicious egg and potato breakfast or lunch dish!
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