Fiery tomato strips with fried potatoes

Ingredients for 2 servings:

• 500 g pork, shredded
• 1 small can of tomatoes, peeled
• 1 large onion(s)
• 3 cloves garlic
• 100 ml whipped cream
• 500 g potatoes
• 2 eggs
• Oil (olive oil)
• Salt
• pepper
• Cayenne pepper
• basil
• oregano

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the fried potatoes, peel the raw potatoes and cut into small cubes or thin slices. Fry in oil in a pan for about 10-15 minutes, until the potatoes are cooked and browned. Add the diced onion and fry until translucent (careful: it will turn black quickly!). Finally, whisk 2 eggs and add them. Stir and fry until the eggs are cooked through. While the potatoes are frying, fry the minced meat in the olive oil until hot. Peel the garlic cloves and slice them. Add to the meat. Add the can of tomatoes and lightly crush the tomatoes with a wooden spoon. Continue frying until the tomatoes are cooked through and the meat is tender. Season with salt, pepper, cayenne pepper, basil, and oregano. Simmer at low heat for about 10 minutes to allow the seasoning to infuse. Finally, stir in the cream and serve the meat with the egg-fried potatoes.