Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well.

Bake for bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.

2)Make four gaps in the vegetables and crack an egg into each space.

Return to the oven for 3-4 mins or until the eggs are cooked to your liking.