Fried eggs and seasonal vegetables are the most convenient breakfast solution, try this simple method and discover a whole new taste!

4 1/2 tablespoons of olive oil
1 onion, thinly sliced
1 large yellow-fleshed potato, peeled and cubed
3/4 teaspoon smoked paprika
4 cups of cabbage, thinly sliced
1 tablespoon white wine vinegar
1/3 cup of water
2 cans maple syrup beans, drained (227 ml each)
4 eggs
1/2 cup plain yogurt (Balkan style)
1/4 cup fresh dill, chopped (approximately)
lemon wedges
salt

STEP 1

In a fry pan, heat 4 tbsp (60 mL) of the oil over medium heat. Add onion, potato and paprika. Season with salt. Cook, stirring, for 7 minutes or until vegetables begin to brown.

STEP 2

Add cabbage, vinegar and water. Cover and cook for 5 minutes. Remove cover and continue cooking for 5 minutes or until liquid is completely absorbed. Add beans and continue cooking for 4 minutes or until vegetables are tender.

STEP 3

Meanwhile, in another pan, heat remaining oil over medium heat. Add eggs and salt. Cook for 3 minutes or until white is firm but yolk is still runny.

STEP 4

In a bowl, combine yogurt and dill. Divide the pan-fried potatoes, yogurt and eggs among 4 plates. Sprinkle with dill.