Oven-baked egg & chips

Ingredients 2 medium baking potatoes, cut into chunky wedges 2 tbsp olive oil 1 tsp smoked paprika 2 tomatoes, halved 2 eggs Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender. Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set. Method