Fried potatoes with poached egg and tomato and spring onion salsa

Name: Fried potatoes with poached egg and tomato and spring onion salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 300 g Tomatoes; 80 g Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Wine vinegar; 1 TABLESPOON Honey; 5 TABLESPOONS Sunflower oil; 1 collar Parsley; 6 Eggs (size M); 4 TABLESPOONS Flour; 1 TABLESPOON Mustard; 2 TABLESPOONS Vinegar Essence

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
300 g Tomatoes
80 g Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Wine vinegar
1 TABLESPOON Honey
5 TABLESPOONS Sunflower oil
1 collar Parsley
6 Eggs (size M)
4 TABLESPOONS Flour
1 TABLESPOON Mustard
2 TABLESPOONS Vinegar Essence

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash and clean the tomatoes and cut them into fine cubes. Clean and wash spring onions and cut them into rings. Season spring onions and tomatoes with salt, pepper, vinegar and honey.
2
Stir in 1 tablespoon of oil. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Rinse potatoes under cold water, drain and peel. Mash them coarsely with a potato masher.
3
Loosely knead 2 eggs and flour and season with mustard, parsley, salt and pepper. Shape into 8 meatballs. Heat 4 tablespoons of oil in a large frying pan and fry the roasts for about 10 minutes over medium heat, turning them over.
4
Boil 750 ml of water in a pot. Add vinegar. Beat 4 eggs in a cup each and slide them one after the other into the boiling water. Cook over low to medium heat for about 5 minutes.
5
Remove the eggs from the water with a skimmer and let them drip off on kitchen paper. Arrange the fried foods, salsa and eggs on plates.