Baked Irish Potatoes with Tomato Egg Cups

Go slow Ghana trip✈
My ticket said flight from Lagos is leaving at 5 pm Nigerian time for Accra, Ghana.
I get to the airport, on time and my driver drives off. 15 minutes later at the check in counter, I discover that the flight will be leaving at 7pm . I was simply livid with anger with this lack of sensitivity on the part of the airline. And so it was that I had to hang around the airport for 3 hrs before departure. Talk of an airline taking passengers for a ride .
This is where you thank God for technology that helps you kill time when you suddenly have it in abundance on your hands.
Well I decided to cheer myself up by finishing off this post for today and then I surfed the Internet to catch up on so many things I needed to look up and before I knew it we were boarding the flight. Phew

Baked Irish Potato with Tomato Egg looks so pretty like cup cake when it emerges out of the oven. The taste, I will allow you to check that out for your self.

Recipe(makes 8 pieces)
Ingredient
10 medium size Irish Potato
5 eggs
1 cooking spoon chopped Tomato
1 cooking spoon chopped Onion
Chopped fresh Pepper to taste( scotch bonnet)
Few sprinkles of chopped Spinach or green peas
Pinch fresh Rosemary
Salt to taste
Chicken seasoning to taste
3 tablespoons Olive oil

Method
1, Boil  potato till soft and mash with a fork into a rough chunky mash. The texture should not be smooth mash.
2,  Heat oven 5 minutes before baking the potato
3, Beat the eggs, and add all the chopped vegetables, seasoning, salt oil rosemary and mix well
4, Pour egg mixture into the potato and mix well
5, Oil the baking molds properly, scoop mixture into the molds about 3/4 full.
6, Bake the potatoes for about 30 minutes or until the Egg is set. Use a knife to check to confirm if product is cooked. When you pierce a knife in the middle of the potato it should come out clean.
7, Serve the baked potato mash warm with stew or simply on its own.

Cooking tip: You may wish to use cup cake tins to bake your potatoes