Potato and Egg Casserole


• 6 eggs
• 2 medium white potatoes, cubed
• 1 onion, sliced
• 1 bell pepper, chopped
• 1 can (425 g) black beans, drained and rinsed
• 130 g corn
• 4 garlic cloves, chopped
• 4 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt, black pepper, to taste

Potato casserole


Preheat the oven to 220 C degrees. Prepare a baking sheet and line it with parchment paper.

Mix potatoes, onion, bell pepper, black beans, corn, garlic, oil, chilli powder, oregano and paprika in a bowl. Spread the mixture on the baking sheet, season with salt and pepper. Bake for 30-35 minutes.

Remove the plate from the oven and crack the eggs on top. Bake for about 8 minutes more. Serve it while still warm.