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.

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