Breakfast Skillet

Prep  5 min

Cook  30 min

Ready In    35 min

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon  paprika, half-sharp
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 8 small, ripe tomatoes
• 8 small sweet peppers
• 2  potatoes, thoroughly cleaned
• 1½ tablespoons unsalted butter
• ½ teaspoon dried rosemary
• 2 eggs
• 2 tablespoons chopped cilantro

Preparation:

Heat the oven to 400 degrees F.
Mix olive oil, paprika, salt and pepper together in a bowl, then toss the tomatoes and peppers in it until evenly coated.
Transfer to a baking pan and roast in the oven until the tomatoes burst.
Meanwhile cut the potatoes into 1-inch cubes, then sprinkle with salt and pepper.
Heat the butter in a pan, then fry the potatoes on medium heat in it. When the potatoes are starting to brown, sprinkle the rosemary over them and continue to fry them until they are golden-brown and crispy.
While the potatoes are frying heat a large pot of water for the eggs.
Poach the eggs in the water.
Transfer everything to two plates and sprinkle with cilantro.