Weekend Kitchen - Baked Eggs

Weekend Kitchen Baked Eggs

If last year was my summer of courgettes, then this year is definitely my summer of potatoes. I’ve got loads of them (and cucumbers, but that’s for another Sunday).

This spring was the first time I'd attempted to grow potatoes and I'm delighted with the results. They’re one of the simplest things I’ve tried to date, with absolutely zero pruning required.

You can plant them in the ground, but my soil is quite hard so I used a large 50cm plastic pot, filled it with compost and pushed about 8 potatoes in. When the leaves started to show I added some more soil to cover and then repeated this process every few weeks until the soil was near the top.

Doubtfully, I poked around in the tub this week and what followed was a joyous leap around my garden shouting “I grew potatoes… I grew potatoes!”. My neighbours are becoming used to these outbursts.

Weekend Kitchen Baked Eggs

Yesterday, I cobbled together a meal from what I had in the fridge and here is the result...

Baked Eggs and Garden Vegetables 

Weekend Kitchen Baked Eggs


  • 3 tbsp olive oil
  • A plate full of home grown potatoes
  • 1 red onions, chopped
  • 1 red chilli, chopped
  • 1 garlic clove, chopped
  • A large handful of homegrown cherry tomatoes
  • A small bunch of asparagus 
  • 1 teaspoon of paprika
  • 3 eggs
  • Salt and pepper for seasoning
  • Small bunch parsley (optional)


1. Turn on the radio and tune to your favourite station.

2. Pre-heat the oven to 200ºC, gas mark 6. Chop the potatoes and add to an oven dish with your olive oil. Roast for about twenty minutes.

Weekend Kitchen Baked Eggs

3. Add the onion, asparagus, tomatoes, paprika, garlic and chilli and cook for another 7-8 minutes. 

4. Move a few of the ingredients to create three gaps, then crack an egg into each one. Place back in the oven and cook for a further 8 mins until the eggs are cooked but still a bit runny in the centre. 

Weekend Kitchen Baked Eggs

5. Season with salt and pepper and scatter with the parsley leaves, then serve with crusty bread (I used Trove Bakery’s wholemeal and oat loaf).

Weekend Kitchen Baked Eggs

Notes: Recipe and photos mine, bare the last one taken by Matthew ;) 

Words: Abigail Carpe