Cajun Coddled Eggs

Preheat the oven to 200°C.

Peel the onions and cut into eighths.

Halve and deseed the peppers, scrub both potatoes, then chop them all into 3cm chunks.

Toss in a 25cm x 35cm roasting tray with the onions, Cajun seasoning and 1 tablespoon of olive oil.

Roast on the bottom of the oven for 50 minutes.

Meanwhile, tear up the kale, discarding any tough stalks, massage with 1 tablespoon of oil and put aside.

Get the tray out of the oven, poke the kale in and around the veg, drape over the pancetta and return to the oven for 5 minutes.

Pull out the tray and crack in the eggs.

Return to the oven for a final 5 minutes, or until the eggs are cooked to your liking.

Season the eggs, then serve in the middle of the table.