Fried Potatoes with Eggs

Peel the cooled boiled potatoes and cut them into rounds or cubes about 0.5 cm thick — keep the pieces uniform so they cook evenly.

Cut the bacon into small cubes and place in a dry, preheated wide skillet. Fry over medium heat for 4–5 minutes until the fat renders and the bacon turns lightly crisp, then transfer it to a plate, leaving the fat in the skillet.

Add the butter to the bacon fat left in the skillet. Arrange the potatoes in a single layer and fry over medium-high heat for 12–15 minutes, turning every 3–4 minutes, until golden and crisp on all sides.

Add the chopped onion and cook for another 4–5 minutes until soft and lightly golden.

Return the bacon to the skillet, sprinkle with marjoram, season the potatoes with salt and pepper, and gently stir to combine.

Using a spoon, make 4 small wells in the potatoes. Crack an egg into each well, cover the skillet with a lid and cook over low heat for 4–6 minutes, until the whites and yolks reach your desired doneness.

Remove from heat, sprinkle with freshly chopped parsley, and serve immediately, piping hot, straight from the skillet.