Baked potatoes with poached egg and tuna sauce
You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.
42 K 3.5/5 (4 reviews)
1 hour 20 min.
Easy
8 people
12 IngredientsLast modified on: September 27th 2020
8 
4 tablespoons 
4 
6 tablespoons lemon juice
240 g tuna in oil
4 anchovys fillets
2 sprigs 
30 g capers
8 
Times for this recipe
Preparation: 20 min.
Cooking: 1 hour
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour
Preheat the oven to 430°F (220°C).
Wash 8 potatoes (choose nice large ones), but do not peel. Sit them on a baking sheet then use a brush to coat them with olive oil. Sprinkle with fine salt and bake for about an hour.
Wash 8 potatoes (choose nice large ones), but do not peel. Sit them on a baking sheet then use a brush to coat them with olive oil. Sprinkle with fine salt and bake for about an hour.
Stage 2 - 5 min.
Stage 3 - 2 min.
Add the oil from the tin of tuna, then blend thoroughly. When well mixed, add 200 g olive oil in a thin stream...
Stage 4
Stage 5 - 2 min.
Pour into a serving bowl and refrigerate until needed.
Stage 6 - 2 min.
Take the potatoes out of the oven when they are golden brown and the skin is crisp.
Stage 7 - 5 min.
Sit a potato on each plate, split down the middle and slip a poached egg into the opening. Pour the tuna and caper sauce generously over and scatter a few chopped capers on top.
Serve immediately.
Serve immediately.
Remarks
If your tuna in oil is not top quality (the French brand "Le Connétable" is a good one I recommend, even if a bit pricey), don't use the oil from the tin, stick with olive oil.
The quantity of olive oil to add in #stage 3 is for guidance, so stop as soon as it reaches the desired consistency.
In French, potatoes baked in their skins are described as "en robe des champs" (in their field gowns - a quaint way of saying "as they come from the field"). A classic way French kids deform this is to say that the potatoes are "en robe de chambre" (in their dressing gowns). This worked for me and my sisters when we were small, it worked for my boys; I wouldn't be surprised if it works one day for my grandchildren. I hope you like it too.
The quantity of olive oil to add in #stage 3 is for guidance, so stop as soon as it reaches the desired consistency.
In French, potatoes baked in their skins are described as "en robe des champs" (in their field gowns - a quaint way of saying "as they come from the field"). A classic way French kids deform this is to say that the potatoes are "en robe de chambre" (in their dressing gowns). This worked for me and my sisters when we were small, it worked for my boys; I wouldn't be surprised if it works one day for my grandchildren. I hope you like it too.
Keeping: Should be eaten immediately.
Source: Based on a recipe by Yotam Ottolenghi.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 250 RDI=20 % | 380 RDI=60 % | 5,050 RDI=250 % | 21,160 RDI: 250 % |
| Per 100 g | 6 RDI=2 % | 10 RDI=1 % | 20 RDI=2 % | 210 RDI=10 % | 880 RDI: 10 % |
| Per person | 20 RDI=7 % | 30 RDI=3 % | 50 RDI=7 % | 630 RDI=30 % | 2,650 RDI: 30 % |
How much will it cost?
- For 8 people : 7.60 €
- Per person : 0.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tuna in oil
Like these other recipes: Tomato ladybirds, Baker's tuna and mushroom tart, Warm broccoli and Tuna Salad, Baker's pizza, Tapenade, ... See them all 23
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Poached eggs with spinach and Comté milk, Tartine du pêcheur , Eggs Arsène, Fried bread with leek and poached egg , ... See them all 9
Potatoes
Like these other recipes: Boulangère potatoes, Ramekins of duchess potatoes, Super-green, super-thrifty soup, Grated potato cakes, Grandma's salad, ... See them all 83
Other recipes you may also like
Warm cauliflower salad with two cheeses
For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.July 3rd 201652 K4.5 35 min.
Mornay onion tart
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.June 23th 202419 K 2 hours 15 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013297 K 15 2 hours 30 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018403 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.