This is a simple and highly customizable recipe, perfect as a secondo piatto to pair with a fresh salad or whatever you like.
Serves 4, Preparation time 10 mins, Cooking time 60 mins
- 4 Yellow-potato medium size
- 4 free-range Eggs
- EVOO- Extra Virgin Olive Oil, a tbsp
- Salt and Black pepper, to taste
- Dried Oregano, to taste
Heat the oven to 200 C.
Wash and scrub the potatoes, carve them in the middle with a knife by making an X, then it will be easier to open them later.
Prick each with the tines of a fork or use toothpicks, bake for 40 minutes.
Take off potatoes from the oven – don’t turn it off though.
Carefully scoop out the potato pulp by helping with a spoon, flavour the pulp with a pinch of salt, black pepper and dried oregano. Spoon the mixture back into the potato creating a hollow in each center. Break 1 egg into each hollow.
Arrange on a parchment paper-lined baking tray and bake for other 20 minutes or until set.