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🍽️ Hearty Mushroom and Potato Pan with Fried Eggs

251 kcal · 30 min · 4 servings

Ingredients

• 500 g boiled potatoes (from the day before)
• 1 onion
• 1 eggplant
• salt
• 1 yellow bell pepper
• 150 g button mushrooms
• 2 tomatoes
• 2 tbsp vegetable oil
• pepper (from the mill)
• 4 eggs

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the onion, cut it in half, and slice it into thin strips.
3. 3. Wash the eggplant, remove the stem, and cut it into cubes.
4. 4. Sprinkle the eggplant cubes with salt and let them sit for ten minutes to draw out moisture.
5. 5. Then pat the eggplant dry with a kitchen towel.
6. 6. Wash the bell pepper, cut it in half, remove the seeds, and cut it into pieces.
7. 7. Clean the mushrooms and halve or quarter them depending on their size.
8. 8. Wash the tomatoes, cut out the hard stem area, and cut them into bite-sized pieces.
9. 9. Fry the potatoes in hot oil slowly for five to six minutes until golden brown.
10. 10. Add the onions, mushrooms, bell pepper, and eggplant, and fry everything for another four minutes.
11. 11. Season the vegetable mixture with salt and pepper.
12. 12. Now distribute the tomato pieces over the potatoes.
13. 13. Crack the eggs and place them directly on top of the vegetables.
14. 14. Season the eggs with salt and pepper.
15. 15. Place the pan under the hot grill for about five minutes until the eggs are cooked.
16. 16. Then serve the dish.

Nutrition per serving

• kcal: 251
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 26 g