Baked Potato and Tomato Casserole with Eggs

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Peel and slice the potatoes into

3. 3

   5 cm thick rounds.

4. 4

   Bring a pot of salted water to a boil, add the potato slices, and cook for 8 minutes until just tender. Drain and set aside.

5. 5

   Slice the tomatoes and the onion thinly.

6. 6

   Grease a medium baking dish with the olive oil.

7. 7

   Layer half of the potatoes on the bottom of the dish. Sprinkle with a pinch of salt, black pepper, and half of the oregano.

8. 8

   Add a layer of half the onions and half the tomatoes. Repeat the layers with the remaining potatoes, onions, and tomatoes. Season each layer with the remaining salt, pepper, and oregano.

9. 9

   Drizzle any remaining olive oil over the top.

10. 10

    Cover the dish with foil and bake for 20 minutes.

11. 11

    Remove the foil, make 4 small wells in the casserole, and crack an egg into each well.

12. 12

    Return the dish to the oven and bake uncovered for 10-12 minutes, or until the egg whites are set but yolks are still slightly runny.

13. 13

    Remove from the oven, let cool for a few minutes, and serve warm.