Start by peeling and slicing the potatoes into thin rounds. Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the potato slices and cook for 10-15 minutes, stirring occasionally, until golden brown and tender. If needed, add a bit of water and cover to help soften the potatoes.
Cook the Veggies:
In the same skillet, add the chopped garlic, diced carrot, and any leftover oil. Sauté for another 5-7 minutes until the garlic is fragrant and the carrot starts to soften.
Season the Dish:
Sprinkle the potatoes and vegetables with ground black pepper, herbs de Provence, and sweet paprika (if using) to taste. Stir everything together, ensuring the seasoning is evenly distributed.
Make Room for Eggs:
Create small wells in the potatoes and veggie mixture for the eggs. Crack each egg into a well and cover the pan. Let the eggs cook for about 5-7 minutes until the whites are set but the yolks remain soft (or cook longer for firmer eggs).
Add the Mayonnaise:
Once the eggs are cooked to your liking, add 1 tablespoon of mayonnaise over the potatoes and eggs mixture. Stir gently to combine, giving the dish a creamy texture.
Serve and Enjoy:
Serve hot and enjoy this comforting, hearty dish!
Serving and Storage Tips
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