Bombay potato & egg traybake

• White potatoes900g
• Brown onions150g
• Medium curry powderstore cupboard1 tbsp (15g)
• Chopped tomatoes1 × 400g tin
• Free range eggs4
• Vegetable oilstore cupboard2 tbsp (30ml)
• Greek-style natural yoghurt100g

Plus salt and pepper. About £2.08 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 900g potatoes into chunks and 1 onion into wedges. Toss with 2 tbsp oil, 1 tbsp curry powder and salt in a roasting tin and roast for 30 minutes.

3. 3

   Stir in 1 tin chopped tomatoes and roast for 10 minutes more.

4. 4

   Make 4 hollows, crack in 4 eggs and bake for 6-8 minutes until the whites are set.

5. 5

   Serve with the 100g yoghurt.