Greek cuisine · Breakfast & Eggs

Avga me Patates Tiganites

Fried eggs on crispy fried potatoes with oregano, pan-fried in olive oil until golden brown.

Ingredients · for 2 servings

• 600 g waxy potatoes
• 4 eggs
• 1 tsp dried oregano
• 6 tbsp olive oil
• 1 onion
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Peel the potatoes, cut into sticks about 1 cm thick, rinse under cold water and pat very thoroughly dry — residual water prevents crisping.
2. Heat 4 tbsp olive oil in a large pan and fry the potato sticks over medium heat for 15–18 min., turning only every few minutes, until golden brown and crisp all over.
3. Cut the onion into fine half-rings, add to the potatoes and fry along for another 4–5 min. until soft and darkened at the edges.
4. Salt the potatoes, sprinkle with oregano and push together into a flat bed in the pan; add the remaining olive oil.
5. Crack the eggs on top and cook covered over low heat for 4–5 min. until the whites are milky-firm and the yolks still soft.
6. Sprinkle with pepper and coarsely chopped parsley and serve immediately straight from the pan.