Egg and Potato Breakfast Skillet

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Chop the onion and tomato into small pieces.

3. 3

   Heat a non-stick skillet over medium heat and add a little oil or butter.

4. 4

   Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften and brown.

5. 5

   Add the chopped onion to the skillet and cook for another 5 minutes until the onion becomes translucent.

6. 6

   Stir in the chopped tomato and cook for an additional 2 minutes.

7. 7

   Make four small wells in the potato mixture and crack an egg into each well.

8. 8

   Cover the skillet and cook for about 5 minutes, or until the eggs are cooked to your liking.

9. 9

   Toast the slices of bread while the eggs are cooking.

10. 10

    Serve the egg and potato skillet hot with the toasted bread on the side.