NUTRITION

SERVINGS

INGREDIENTS

180g Yukon Gold potatoes

1 large egg

2 tsp avocado oil

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

PREPARATION

• 1

  Wash and dice the Yukon Gold potatoes into small, even half-inch cubes to ensure quick and even cooking.

• 2

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

• 3

  Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally until they are tender and golden brown.

• 4

  Stir in the diced red bell pepper and yellow onion, continuing to sauté for another 3-4 minutes until the vegetables are softened and fragrant.

• 5

  Use a spoon to create a small well in the center of the potato mixture and crack the egg directly into it.

• 6

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

• 7

  Season with a pinch of sea salt and black pepper before sliding the skillet contents onto a plate and serving immediately.