Egg, Potato, and Tomato Breakfast

1.Peel and dice the potatoes into small cubes.

2.Heat a skillet over medium heat and add some oil.

3.Add the diced potatoes to the skillet and cook until they are golden brown and crispy, stirring occasionally.

4.While the potatoes are cooking, dice the tomatoes.

5.Transfer the cooked potatoes to a plate and set aside.

6.In the same skillet, add a bit more oil if needed and add the diced tomatoes.

7.Cook the tomatoes until they soften and release their juices.

8.Push the tomatoes to one side of the skillet and crack the eggs into the other side.

9.Season the eggs and tomatoes with salt, pepper, and paprika.

10.Cover the skillet and cook until the eggs are cooked to your desired doneness.

11.Remove the skillet from the heat and sprinkle chopped parsley and shredded cheese on top.

12.Cover the skillet again and let the cheese melt.

13.Serve the egg, potato, and tomato breakfast hot with toast or bread on the side.