Potato Coins with Fried Eggs

Ingredients

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

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add potato slices, onion, and salt; sauté 6 minutes, stirring after 3 minutes. Sauté 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time. Remove from heat; stir in thyme and next 3 ingredients (through pepper). Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. 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. Serve immediately with potatoes.

                                                   Source : myrecipes.com