Hearty Mushroom‑Potato Skillet with Fried Egg

Ingredients

• 500 g cooked potatoes (from the day before)
• 1 onion
• 1 eggplant
• Salt
• 1 yellow bell pepper
• 150 g Mushrooms
• 2 Tomatoes
• 2 tbsp plant oil
• pepper (ground)
• 4 eggs

Instructions

1. 1.

   Peel and cube the potatoes. Peel, halve, and slice the onion into strips. Wash, trim, dice, salt, and let the eggplant soak in water for about 10 minutes; pat dry. Wash, halve, trim, and cut the bell pepper into pieces. Clean the mushrooms and split them in half or quarters depending on size. Wash the tomatoes, remove the stem ends, and cut into chunks.

2. 2.

   Sauté the potatoes slowly in hot oil for 5–6 minutes until golden brown. Add the onion, mushrooms, bell pepper, and eggplant; cook for another ~4 minutes and season with salt and pepper. Then spread the tomatoes over the potatoes. Crack the eggs on top of the vegetables. Season, cover, and bake under a hot grill for about 5 minutes before serving.