Steps
1. Heat olive oil in a skillet over medium heat.
2. Add diced onions and sauté until translucent, about 3-4 minutes.
3. Add cubed potatoes and cook for an additional 5-7 minutes, stirring frequently, until they start to soften.
4. Stir in chopped tomatoes and cook for another 3 minutes until they break down.
5. Add the cooked rice and mix everything well, allowing it to heat through.
6. Make a small well in the mixture and crack the egg into it. Cover the skillet and let the egg cook until the white is set but the yolk is still runny, about 5 minutes.
7. Season with salt and pepper, garnish with fresh parsley if desired, and serve hot.