Egg, Mushroom, and Potato Breakfast Skillet

Wash the potatoes and dice into smaller pieces.

Put water and a teaspoon of salt in a pot. When the water begins to boil add the potatoes and cook for 10-12 minutes. If the potatoes you cut are medium or small size cubes then they should be ready at this time. If not, cook for a bit longer until tender.

Chop the garlic clove. Wash the tomatoes and cut into medium size pieces. Also wash and slice the mushrooms.

Drizzle some olive oil in a pan. Once hot, add the chopped garlic and cook until browned. Add the sliced mushrooms and cook on medium heat for 5-6 minutes.

Add the cooked potato and cook for about 1 minute. Add the tomato to the pan along with some salt, and let it cook on medium-low heat for 5-6 minutes. Slowly the tomato will tenderize. If you see that the sauce is starting to dry, add some homemade tomato sauce or water to the ingredients.

Make two holes in the pan and break the eggs into them. Add a pinch of salt. Place the lid on top and let it cook. This will take several minutes. Once cooked you can serve.