Eggs with Fried Potatoes

Pan-fried potato cubes and onion with eggs cracked on top and cooked through. A filling breakfast that is vegetarian, gluten-free and a source of protein.

Ingredients

• 500 g potato
• 60 g sunflower oil (amount absorbed while frying)
• 300 g (6) eggs
• 80 g onion
• 5 g (1 tsp) salt
• 1 g (½ tsp) black pepper
• 2 g (1 tsp) red pepper flakes

Instructions

1. 1

   Peel the potatoes, cut into 1.5 cm cubes, rinse and pat dry; chop the onion.

2. 2

   Heat the sunflower oil in a large pan over medium-high heat. Add the potatoes and fry, turning now and then, for 12-15 minutes until browned outside and tender inside.

3. 3

   Add the onion and cook 3-4 minutes more until soft; season with half the salt.

4. 4

   Make wells among the potatoes and crack in the eggs; sprinkle with the remaining salt, black pepper and red pepper flakes.

5. 5

   Cover and cook on low heat for 4-5 minutes until the whites are set. Serve hot in the pan.

Nutrition

Per serving