Potato Coins with Fried Eggs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 large eggs 
• 1 pound fingerling potatoes cut into 1/4-inch-thick slices (3 1/2 cups)
• 1 tablespoon parsley fresh chopped
• 1 tablespoon rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon kosher salt 
• 2 tablespoons olive oil divided
• 1 cup onion vertically sliced ()

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add 1 tablespoon oil; swirl to coat.
3. Add potato slices, onion, and salt; saut 6 minutes, stirring after 3 minutes. Saut 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time.
4. Remove from heat; stir in thyme and next 3 ingredients (through pepper).
5. Remove potato mixture from pan; keep warm.
6. Heat pan over medium-low heat.
7. Add remaining 1 tablespoon oil; swirl to coat.
8. Add eggs to pan; cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set.
9. Serve immediately with potatoes.