Breakfast Bowl Recipe | How to Make a Breakfast Bowl | Infoods

Peel 3 to 4 medium potatoes and cut them into cubes.

Place a pan over medium flame and wait for around 30 seconds for the cooking oil to heat up.

Drop in one piece of potato to check if the cooking oil is ready; if it floats, the oil is ready.

Carefully transfer the rest of the potatoes into the oil, using a skimmer to toss them.

Avoid overcrowding the pan to prevent soggy potatoes.

If using an air fryer, cook the potatoes for around 10 to 15 minutes.

Pick a pan for making scrambled eggs and place it over medium flame.

Add 1 tablespoon of cooking oil and wait for around 20 seconds for it to heat up.

Add chopped onions and sauté for around 1 minute until soft, adding a tiny pinch of salt to help them soften.

Add 2 medium tomatoes and cook for around 1 minute or until they are cooked down.

Add black pepper and salt, and a splash of water if the tomatoes are not cooking well.

Mush down the tomatoes with the back of a spatula once they are ready.

Crack in 2 medium eggs and mash the yolks with the spatula, then reduce the flame to low and scramble the eggs to your preference.

Check the potatoes after 2 minutes; they should be starting to crisp up. Fry for another 1 to 2 minutes until they are crispy but not too dark.

When the potatoes are ready, transfer them to a plate lined with kitchen paper towels to drain excess oil.

In the same cooking oil, drop in 2 sausages and fry for around 1 to 2 minutes until they have a nice golden brown color, reducing the flame to low to cook them through.

After around 1 minute, check the scrambled eggs; if well cooked, add in coriander leaves and stir.

Plate the dish by adding the crispy potatoes, sausages, and topping with fresh tomato salad, salsa, and avocado.

Equipment Needed

Spice Level:

Dietary