Meermins Breakfast

Oil, for frying

1 onion, finely chopped
2-3 cooked potatoes, diced
1 can (400g) tomato and onion mix
2 Tbsp (30ml) white balsamic vinegar
1 Tbsp (15ml) dried oreganum
Salt and milled pepper
4 extra-large eggs


Heat oil in a heavy-based saucepan. Add onion and potato and sautè until cooked through and golden. EK BRAAI BACON SAAM DIE UI EN AARTAPPELS. Add tomato and onion, vinegar, oreganum and seasoning. (ek gebruik SWEET BASIL) Simmer for about 8 minutes. Make 4 little hollows in the tomato mixture. Break and egg into each hollow. Cover and cook for about 3-4 minutes, or until done to your liking.

Serve with hot buttered toast.

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