Ingredients

• 1 leeks
• 2-3 potatoes
• 1 tsp mustard seeds
• 1 tbsp curry powder
• 1 roma tomatoes
• 1 bunch of cilantro
• 1 lime
• Eggs
• Oil
• Salt

Instructions:

Dice roma tomatoes into small cubes and add to a small bowl. Finely chop cilantro and add to tomatoes. Next add the juice of 1 lime and stir all together. Your salsa is complete! Next you’ll want to dice your potatoes into 1 inch cubes. Boil in water for 8 minutes or until tender when tested with a fork. Drain potatoes in a colander. Heat 1 tsp of oil in a medium pan. Add potatoes to pan and sauté until golden brown. Meanwhile, chop leek into 3 sections. Discard the top dark green section. Slice leeks lengthwise and place in colander. Separate all of the layers of the leeks in the sink under running water. Make sure to thoroughly rinse, dirt can hide between the layers! (If it seems like you aren’t getting all the sand out of the leeks, you can swish them around in a bowl of water to rinse.) Bring the leeks back to your cutting board and thinly slice. Heat a medium pan with 1 tsp of oil and add your mustard seeds. Careful, the seeds will pop once they come in contact with the hot oil! Next, add your leeks and cook on medium low for 20 minutes. After 20 minutes add your potatoes and curry powder and stir to combine. Next you will want to fry up some over easy eggs. To do this, you will heat 1 tsp of oil in a small frying pan on medium heat. Crack your egg into the pan, let cook for 1 minute, and then cover the pan with a lid to make sure the white of the egg is cooked. Once the egg has finished cooking you’re ready to serve! Add part of the leek and potato mixture to a plate, part of your salsa, and 1 fried egg to a plate. Top with salt and pepper to taste and you’re ready to enjoy.

Any leftovers can be refrigerated and reheated later, adding a freshly fried egg before serving.