- 3 Baby potatoes
- Onion minced (enough for one person)
- Garlic minced (enough for one person)
- 5 Mini Italian tomatoes cut in half
- 1 - 2 eggs
I started with boiling the potatoes until they are nice and soft and then removed them from the water.
How to poach an egg
In another small pot or sauce pan bring some water to an almost boil. The water level should be about 5cm, therefore no matter what size pot or sauce pan you use this should be the water level and add about 1 tablespoon of white vinegar. Once your water is almost boiling, whisk the water like a tornado and add your egg. To make it easier for yourself crack the egg in a cup or small bowl first, be careful not to break to yoke. Lower the temperature of your stove top and cook until egg whites turn white. This would be about 3mins. You can leave them in the water longer depending on how runny you would like the yolk. I leave mine in the water for about 7-8 mins because I don't like mine to be runny. Remove from water and place set on your plate. For pictures you can visit this site
In a small pan heat some oil until hot, brown the onions and then add garlic. Don't over fry as the garlic will become bitter. Add tomatoes and fry with cut side facing down and skin side up. I fry them for about 2 minutes and then lower the heat so that it cooks slower. Cook another minute and then turn over the tomatoes. At this point you can add some salt and pepper to taste and some other spices. Also add some sugar to offset the acidity of the tomato. About half a teaspoon should be enough, too much and the tomatoes will be too sweet. As soon as the tomatoes are nice and golden remove from pan and set aside.
Now the potatoes. Cut the cooked potatoes into quarters and fry in the same pan that you used for the tomatoes. You don't have to fry them long as they are already cooked. Just fry them enough to brown them slightly. Add some spices as needed.
Finally you are ready to plate and enjoy.
NOTE: I try not to make the egg to far in advance make your eggs about 10mins before you need to serve them.