Cut the red onion and red bell pepper into large pieces.
Heat 1 tbsp of olive oil in a grill pan and add the onion, bell pepper, boiled potato, and green asparagus. Season with pepper and salt.
Let the vegetables grill for ten minutes, shaking them regularly and checking if they are cooked. If necessary, leave them in the grill pan a little longer.
Meanwhile, heat the remaining 1 tbsp of olive oil in another pan and carefully crack open the eggs. Cook the eggs with the lid on until the yolk is still runny.
Serve the grilled vegetables with the eggs. Add a drizzle of balsamic and a few drops of olive oil. Season with pepper and salt.
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