Nigella Lawson's Baked Egg & Potato Hash Recipe
Nigella Lawson’s Baked Egg & Potato Hash
‘THE WHOLE DISH IS WONDERFULLY UNDEMANDING THOUGH IRREFUTABLY REWARDING,’ SAYS THE CHEF AND SIMPLY NIGELLA AUTHOR
1½ lb. Yukon Gold potatoes, sliced and quartered
2 red bell peppers, cut into 1-in. pieces
1 red onion, diced
3 tbsp. olive oil
2 tsp. ground cumin
2 tsp. dry mustard
2 tsp. flaky sea salt
6 large eggs
1 tbsp. fresh thyme leaves
Hot sauce, salsa or chopped red chilies
1. Preheat oven to 425º. Toss together potatoes, bell peppers, onion, oil, cumin, dry mustard and salt in a large bowl. Spread evenly on a greased rimmed baking sheet or in 2 large cast-iron skillets. Bake in oven until vegetables are cooked through and potatoes are beginning to crisp, 45 to 50 minutes.
2. Remove baking sheet from oven, and make 6 evenly spaced indentations in the potato mixture. Carefully break each egg, and slide 1 egg into each indentation. Return baking sheet to oven, and bake until egg whites are set and yolks are slightly runny, 5 to 7 minutes.
3. Sprinkle with thyme. Serve with hot sauce, salsa or chopped red chilies.
Active time: 20 minutes
Total time: 1 hour, 15 minutes