Roasted Tomato Potato With Fried Egg Recipes

EASY ROASTED POTATOES, TOMATOES AND EGGS SKILLET

Steps:

• Cut 2 medium sized Yukon gold potatoes into 1/2 inch thick cubes and add to a large bowl. Pour a generous tablespoon of extra virgin olive oil over the cut potatoes, season with sea salt and freshly cracked black pepper, and toss together until well combined.
• Add the potatoes into a baking tray lined with parchment paper, and bake into a preheated oven at 350 degrees.
• While the potatoes are roasting, heat a large frying pan or skillet over medium heat and add 2 tbsp of extra virgin olive oil.
• 2 minutes later, add the diced onions and minced garlic and mix with the oil.
• 3 minutes later, add a generous 1/2 tsp of sweet smoked paprika and mix it all together.
• Add one 15 oz can of diced tomatoes, season with sea salt and freshly cracked black pepper and mix it all together. Lower the fire to low heat and simmer.
• After roasting the potatoes for 20 minutes, remove them from the oven and transfer them to the pan with the tomatoes, mix it all together until well combined.
• Crack in 3 large organic eggs and place a lid on the pan.
• After 4 minutes, remove the lid and cook for an additional 1-2 minutes or until the eggs are cooked to your taste.
• Remove from the heat, season the eggs with sea salt and freshly cracked black pepper, and garnish with freshly chopped chives.

ROASTED-TOMATO POTATO WITH FRIED EGG

Steps:

• On a rimmed baking sheet, toss tomatoes with olive oil and season; roast until collapsed. Add spinach and roast until wilted. Top each potato with tomato mixture, a fried egg, and feta; season.

POTATO LATKES WITH ROASTED TOMATOES, ZUCCHINI AND FRIED EGGS

Steps:

• For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
• For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
• For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
• For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
• Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
• Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine broccoli, potatoes, scallions and garlic with the paprika and 6 tablespoons oil. Season with salt and pepper, toss to coat, then spread in an even layer. Roast, undisturbed, until tender and charred in spots, 30 minutes.
• Stack tortillas and wrap tightly in aluminum foil. Five minutes before the vegetables are done, transfer foil-wrapped tortillas to the oven to warm up.
• Just before serving, heat 2 tablespoons oil over medium heat in a 12-inch nonstick or cast-iron skillet. Crack in 4 eggs and fry until whites are set and yolks are still runny, about 5 minutes. Transfer to a large plate. Repeat with remaining oil and eggs.
• Divide vegetable filling and avocado among the tortillas and top each with an egg. Spoon over some salsa and sour cream and garnish with cilantro sprigs. Fold over tortillas to form tacos or enjoy with forks and knives. Serve with lime wedges.

POTATO LATKES WITH ROASTED TOMATOES, ZUCCHINI AND FRIED EGGS

Steps:

• For the tomato stock:.
• Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
• For the roasted tomatoes:.
• Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
• For the zucchini:.
• Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
• For the latkes:.
• Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
• Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
• Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.