I eat a log of eggs for breakfast. Often with greens of sorts, feta, and alfalfa. I like them with leftover millet or quinoa. The main reason I eat them so much is they leave me feeling full, they’re packed with protein and vitamin D. I do however only buy organic free-range eggs which makes them a bit more expensive. This is something I put together when I have a little more time and need some variation.
Add the water to the pan and cover with a lid. Cook for 10 minutes, until potatoes are soft. If there’s any extra water at this part carefully drain it, otherwise make some room in the middle of the pan and crack the eggs and sprinkle the pepper on top. Cover the pan again, reduce the heat to medium low and cook until the eggs are done. I cook for about 8 minutes and get a harder yolk. Serve hot, serves 1-2.