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Wholesome breakfast recipe served in style with potato chips.

EGG AND CHIPS

Ingredients

3 eggs
Potato chips for garnishing
Corn chips for topping
1 tbsp extra virgin olive oil
1 medium onion
2 medium tomatoes
2-3 garlic cloves
Salt to taste
2 tbsps tomato ketchup
4 bread slices
3-4 fresh parsley sprigs
Crushed black peppercorns to taste
Roughly chopped fresh coriander leaves for garnishing

Method

1. Heat extra virgin olive oil in a non-stick pan. Slice onion and add and sauté till it turns translucent.
2. Finely chop tomatoes. Roughly chop garlic and add to the pan and sauté for a minute.
3. Add the tomatoes and cook till they become soft. Add salt and tomato ketchup and mix well.
4. Cut bread slices into small cubes and arrange them in the center of a serving platter.
5. Finely chop parsley sprigs and add to the pan and mix well. Add crushed peppercorns and mix again.
6. Break eggs and add to the pan. Cover and cook till eggs and tomatoes are fully done.
7. Arrange potato chips on one side of the serving platter.
8. Switch off the heat and place the eggs on top of the bread, crush corn chips and put on top of the eggs. Garnish with coriander leaves and serve hot.

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