Fried Eggs with Potato and Tomato and Onion Salad

Ingredients

• Egg2 medium (100 g)
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Heat a pot with water over high heat. In the meantime, wash and slice the potato.

2. 2

   Step 2

   Once boiling, add the potato. Let boil for 8-10 minutes until soft. Drain.

3. 3

   Step 3

   At the same time, heat the oil in a pan over medium-high heat.

4. 4

   Step 4

   Once heated, crack the eggs and cook until the white sets. This will take about 3-4 minutes. Remove.

5. 5

   Step 5

   In the meantime, cut the tomato and onion for the salad.

6. 6

   Step 6

   Season with the lemon juice (or vinegar) and add salt and pepper to taste.

7. 7

   Step 7

   Serve the fried eggs with potato and tomato and onion salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried Eggs with Potato and Tomato and Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.