Fried eggs with vegetables
These fried eggs with baked vegetables is a delicious and uncomplicated idea for a gluten-free breakfast for the whole family.
Ingredients
- 2 potatoes (middle size)
- 2 tomatoes
- 1 red pepper
- ½ red onion
- 2 tbsp rapeseed oil
- 1 tsp marjoram
- salt and black pepper to taste
- 2 eggs
Instructions
- Preheat the oven to 180°C.
- Dice the peeled potatoes, red pepper and onion. Place the chopped vegetables on a large baking tray. Add a tablespoon of rapeseed oil, marjoram, salt and black pepper. Mix thoroughly, bake for about 20 minutes or until the vegetables are tender. Turn them over once halfway through baking.
- When the vegetables are almost done, start frying the fried eggs using a frying pan with a tbsp of rapeseed oil.
- Mix the baked vegetables with the finely chopped tomatoes. Serve your vegetables with the fried eggs. Enjoy your meal!
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