Breakfast Plate with Fried Egg, Potatoes, Tomatoes, and Radishes

Ingredients

• 2 medium potatoes
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 medium tomatoes
• 4 medium radishes
• 2 large eggs

Instructions

1. 1

   Dice the 2 potatoes into 1/2 inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

2. 2

   Add the potatoes to the skillet in a single layer. Season with 1/4 tsp salt and 1/8 tsp pepper. Cook undisturbed for 5 minutes until golden brown on the bottom.

3. 3

   Stir the potatoes and continue cooking, stirring occasionally, until tender and crispy all over, about 10 more minutes. Transfer to a plate.

4. 4

   While potatoes cook, slice the 2 tomatoes into wedges and the 4 radishes into thin rounds. Set aside.

5. 5

   In the same skillet, add the remaining 1 tbsp olive oil over medium heat. Crack the 2 eggs into the skillet, spacing them apart. Season with the remaining 1/4 tsp salt and 1/8 tsp pepper.

6. 6

   Cook the eggs until the whites are set and the edges are crispy, about 3 minutes. For sunny-side up, cover the skillet for the last minute to set the yolks slightly.

7. 7

   Arrange the crispy potatoes, tomato wedges, and radish slices on two plates. Top each with a fried egg and serve immediately.

8. 8

   Optional: sprinkle with fresh herbs like chives or parsley if you have them.

Tools you’ll need

• large skillet
• chef's knife
• cutting board
• spatula

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