Quick potato-onion-egg pan

Ingredients for 1 servings:

• 3 m.-sized potatoes, raw
• 3 m.-sized onion(s)
• 2 garlic cloves
• 1 can of tomatoes, chopped
• Parsley and/or chives, frozen
• 2 m.-sized eggs
• Salt
• pepper
• chili
• 1 pinch of cinnamon (if you like)
• 1 pinch(s) of sugar
• Fat, for the pan

Instructions

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

for 1 hungry person

Peel the raw potatoes, onion, and garlic, cut into small cubes, and fry in a large pan until crispy. After frying, season to taste and stir in a can of chopped tomatoes. Heat everything through, then stir in the herbs and heat briefly with the lid closed. In the meantime, fry two fried eggs in another pan and perhaps add a little chili seasoning (it’s always good to experiment; that’s the only way to know how it tastes). Arrange the fried potatoes and onions on a plate and top with the cooked eggs. Tomato or cucumber salad goes very well with it. If you don’t have the time or inclination to do this, just use gherkins, Puszta lettuce, celery, or mustard pickles from a jar—there are plenty of alternatives to save time and energy. If you have any leftover potatoes and onions, put them in the fridge and eat them the next day with bratwurst, hot garlic sausage, chicken thighs, cold roast, or smoked pork… delicious!