Breakfast Plate with Fried Egg, Potatoes, Tomatoes, and Radishes

Step 1

Dice the 2 potatoes into 1/2 inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Step 2

Add the potatoes to the skillet in a single layer. Season with 1/4 tsp salt and 1/8 tsp pepper. Cook undisturbed for 5 minutes until golden brown on the bottom.

Step 3

Stir the potatoes and continue cooking, stirring occasionally, until tender and crispy all over, about 10 more minutes. Transfer to a plate.

Step 4

While potatoes cook, slice the 2 tomatoes into wedges and the 4 radishes into thin rounds. Set aside.

Step 5

In the same skillet, add the remaining 1 tbsp olive oil over medium heat. Crack the 2 eggs into the skillet, spacing them apart. Season with the remaining 1/4 tsp salt and 1/8 tsp pepper.

Step 6

Cook the eggs until the whites are set and the edges are crispy, about 3 minutes. For sunny-side up, cover the skillet for the last minute to set the yolks slightly.

Step 7

Arrange the crispy potatoes, tomato wedges, and radish slices on two plates. Top each with a fried egg and serve immediately.

Step 8

Optional: sprinkle with fresh herbs like chives or parsley if you have them.