Brilla's vegetarian farmer's breakfast

Ingredients for 2 servings:

• 500 g potatoes
• 1 onion(s)
• 2 tbsp olive oil
• 1 bell pepper(s), green
• 1 handful of tomatoes, dried in oil
• 2 large gherkins
• 50 g Edam cheese, sliced
• 2 eggs
• some parsley, chopped
• some salt and pepper, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for brunch or as a delicious dinner

Peel the potatoes and cut into thin sticks, about half the thickness you’d use for fries. Peel the onion and cut into half rings. Wash and trim the bell peppers and cut into small cubes. Dice the sun-dried tomatoes and gherkins. Heat oil in a non-stick pan. Fry the potatoes for about 10 minutes, until lightly browned. Add the onions and bell peppers and continue frying until the potatoes are tender. This will take about 15 minutes. Reduce the heat. Stir in the tomatoes and gherkins, season with salt and pepper to taste, then sprinkle with the cheese—do not stir at this point. Crack the eggs over the top and cover the pan. When the egg whites are set (4-5 minutes), remove the pan from the heat and sprinkle the farmer’s breakfast with parsley. For two servings, one serving has 457 kcal.