Potato pan with vegetables and fried egg

Name: Potato pan with vegetables and fried egg
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 250 g Potatoes; 150 g Courgette; 125 g cherry tomatoes; 1 Onion; 3 Stem(s) Thyme (alternatively 1/2 teaspoon separated thyme); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 20 g) thin slices of bacon; 2 Eggs (size M)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

250 g Potatoes
150 g Courgette
125 g cherry tomatoes
1 Onion
3 Stem(s) Thyme (alternatively 1/2 teaspoon separated thyme)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 20 g) thin slices of bacon
2 Eggs (size M)

Directions

1
Peel, wash and slice the potatoes. Wash and drain the zucchini and cherry tomatoes. Halve tomatoes, cut zucchini into slices. Peel onion and cut into rings. Wash thyme, dab dry and pluck the leaves from the stalks, except for something to garnish. Heat the oil in a coated pan and fry the potatoes for about 8 minutes while turning.
2
Add the zucchini and onion rings and fry for another 2 minutes. Fold in cherry tomatoes and thyme, season with salt and pepper and braise for about 1 minute. Put them on a preheated plate. Halve the bacon slices and leave them in the hot pan. Beat the eggs, slide them onto the bacon and fry for 1-2 minutes. Place the fried eggs on the potato and vegetable pan and serve garnished with thyme as desired