Eggs with Parsley Potatoes

Ingredients

• Potato1 medium (180 g)
• Egg2 count (110 g)
• Oil2 teaspoon (7 ml)
• Parsley2 tablespoon (8 g)

Instructions

1. 1

   Step 1

   For this recipe you can replace the big potatoes with small ones.

2. 2

   Step 2

   Wash, cut into pieces and put the potato in a pot with boiling water. Let boil for 10-12 minutes.

3. 3

   Step 3

   In the meantime, chop the garlic. You can use as much as you want.

4. 4

   Step 4

   Heat a pan over medium heat. One heated, pour half the oil, spread and add the eggs.

5. 5

   Step 5

   Let cook for 2-3 minutes until the white sets. If you want, you can flip the eggs. Once ready, turn off and set aside.

6. 6

   Step 6

   Once the potatoes are ready, season with the remaining oil, parsley, salt and pepper. If you want, you can add garlic paste or powder.

7. 7

   Step 7

   Serve the potatoes with the egg on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs with Parsley Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.