Fried Eggs with Sausages, Tomato, and Rye Bread

1. 1 Frankfurterspack 400 g ≈ $3.50 100 g
2. 2 Eggspack 10 pcs ≈ $1.89 2 pcs
3. 3 Tomatoes≈ $4.67 per kg 120 g
4. 4 Green onionspack 50 g ≈ $1.30 15 g
5. 5 Rye breadpack 350 g ≈ $2.39 60 g
6. 6 Sunflower oil 6 ml
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the sausages into rounds, dice the tomato³, and thinly slice the green⁴ onion.

2. Toast the rye⁵ bread slices in a dry skillet for 1 minute on each side, then transfer to a plate.

3. Add the oil and sausages, and fry for 3 minutes until lightly browned.

4. Add the tomato³ and cook for 2 minutes, until some of the juice evaporates.

5. Crack in the eggs², season with salt and pepper, and fry covered for 4 minutes, until the whites are set and the yolks remain soft.

6. Sprinkle with green⁴ onion and serve with the bread.