Fried Potatoes with Pork and Egg

Wash the raw potatoes thoroughly and place them whole, with their skins on, into a large pot, then cover with cold salted water.

Place the pot on the stove, bring the water to a boil, and cook the potatoes for about 18 to 20 minutes until tender (check with the tip of a knife). Drain the cooked potatoes, let them cool slightly, then peel and cut them into even, thin slices.

Heat olive oil in a large cast-iron skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.

Add the diced lean pork to the pan and fry for 5 minutes, until the meat turns a nice golden-brown color.

Add the sliced cooked potatoes to the meat and onion. Season everything with salt, pepper, dried marjoram, and ground cumin.

Fry the mixture for 10 to 12 minutes, turning occasionally. It's important not to stir too aggressively, as this allows the potatoes at the bottom to get nicely browned and develop a crispy crust.

While the potatoes are frying, fry 4 eggs sunny-side up in a separate smaller pan with a splash of olive oil, so that the yolk remains runny.

Gently stir fresh chopped parsley into the hot fried potatoes, divide among four plates, and top each portion with one fried egg.