My baked egg and tomato hash traybake recipe is such a simple way to make a hearty breakfast or brunch for 2. It's dairy free and low FODMAP too!
Preheat your oven to 200C (fan).
Start by chopping your potato into small cubes and chop your cherry tomatoes in half.
Spread them on a baking tray and cover with your garlic-infused olive oil, mixed herbs and salt and pepper.
Mix everything around so it's all well-coated.
Place in the oven for about 40 minutes.
Remove your baking tray from the oven and using a spoon or fork, create three spaces in your potatoes to crack in your eggs.
Crack your eggs into the three holes you just made and randomly add your chopped cherry tomatoes to the tray. Add a little more salt and pepper to the eggs.
Place back in the oven for a further 10-15 minutes.
Remove from the oven and enjoy!