NUTRITION

SERVINGS

INGREDIENTS

200g Yukon Gold Potato

1 Large Egg

1 tbsp Avocado Oil

1/2 cup Red Bell Pepper

1 tsp Taco Seasoning

2 tbsp Fresh Cilantro

PREPARATION

• 1

  Wash and dice the Yukon gold potatoes into small, even 1/2-inch cubes to ensure quick and even cooking.

• 2

  Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the diced potatoes to the skillet, spreading them in a single layer, and cook undisturbed for 5-7 minutes until the bottoms are golden.

• 4

  Toss in the chopped red bell pepper and sprinkle the taco seasoning over the mixture, stirring to coat everything evenly.

• 5

  Continue cooking for another 5 minutes, stirring occasionally, until the potatoes are tender on the inside and crispy on the outside.

• 6

  Create a small well in the center of the potato mixture and crack the egg into it, seasoning with a pinch of salt and pepper.

• 7

  Cover the skillet with a lid for 2-3 minutes until the egg white is set but the yolk remains runny.

• 8

  Garnish with fresh chopped cilantro and serve immediately while the potatoes are hot and crunchy.