These breakfast potatoes replace the fattening cheese with fresh vegetables and spices, and with an egg and canadian bacon, makes a great breakfast.

servings per recipe: 4

fat per serving: 7g

calories per serving: 172

Ingredients

• 1/2 tablespoon oil
• 1/2 cup diced onion
• 3/4 cup chopped tomato
• 4 large eggs
• 1/4 cup chopped fresh cilantro
• 1 garlic clove, peeled and chopped
• 3/4 pound red potatoes, peeled and cut into chunks

Preparation

• warm oil in nonstick skillet over high heat
• add potatoes and onion; cook, stirring frequently, for 5 minutes, or until onion starts to brown
• add garlic and season with salt and pepper. Cover and cook for 10 minutes, or until potatoes are tender. If potatoes start to stick, add a little water or chicken broth to pan
• add the tomato and cook for 3 minutes, or until just softened
• use large spoon to make 4 depressions in mixture. Break an egg into each depression
• season eggs with salt and pepper, cover, and cook for 3 to 4 minutes. Sprinkle with cilantro
• serve with 2 slices of canadian bacon (6g fat)