Oven Eggs and Chips

Serves 2

450g/1 lb potatoes

2 tbsp. olive oil

3-4 cloves garlic, finely chopped (amount to taste)

4 sprigs fresh rosemary (1 tsp. dried)

2-4 eggs

Preheat oven to 230°C/450°F.

Peel and cut the potatoes into ½” slices or strips and lay out in a non-stick roasting pan. Sprinkle garlic over slices. Drizzle with oil and season with the rosemary, salt and pepper to taste. Be sure potatoes are covered with oil and seasonings.
Bake for 20 minutes, shake pan or stir and bake another 20 minutes or until done and golden.
Make 2 open spaces among the chips and break eggs into them. Turn on Broiler, if available, and place the pan close under the flame until eggs are done. Otherwise, return the pan to oven for 5-7 minutes until eggs are done to taste.

Serve with a small, light salad, hearty red wine.

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