This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
51 K 3.5/5 (4 reviews)
1 hour 20 min.
Easy
3.80 €
4 people
12 IngredientsLast modified on: September 27th 2020
4 
2 tablespoons 
2 
3 tablespoons lemon juice
120 g tuna in oil
2 anchovys fillets
1 sprig 
15 g capers
4 
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 4 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 4 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 100 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 | 80 RDI=30 % | 130 RDI=10 % | 190 RDI=30 % | 2,530 RDI=130 % | 10,580 RDI: 130 % |
| 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 4 people : 3.80 €
- 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: Cretan salad, Mixed salad with curry mayo, Baker's tuna and mushroom tart, Oriane's tuna rillettes , Baker's pizza, ... See them all 24
Potatoes
Like these other recipes: Kale and potato soup, Roast in the bag pork with fondant vegetables., Chilli potato wedges, Mushroom velouté, Potato and broccoli gratin, ... See them all 85
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Artichoke hearts forestier , Fried bread with leek and poached egg , Poached eggs with spinach and Comté milk, Eggs Arsène, ... See them all 9
Other recipes you may also like
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.12 M 14.4 1 hour 50 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham. February 21th 2011225 K 14.3 50 min.
How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife. February 21th 2011197 K5 10 min.
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc. August 3rd 2012280 K3.5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.