Two Eggs* Recipe

Time40m

Serves1

with Roasted Potatoes & Grilled Tomato

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Roast the Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes into small cubes and place them in a bowl. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
2
Bake the Potatoes
Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.
3
Prepare the Tomato
While the potatoes are roasting, slice the tomato in half. Heat a grill pan over medium heat and place the tomato halves cut-side down. Grill for about 3-4 minutes until grill marks appear.
4
Cook the Eggs
In a non-stick skillet, crack the eggs and cook them to your desired doneness (sunny side up, over easy, etc.).
5
Serve
Once the potatoes are done, remove them from the oven. Serve the eggs alongside the roasted potatoes and grilled tomato. Garnish with fresh herbs, if desired.