Potato N' Eggs Pan Recipe

Prepare the Vegetables

Wash and peel the potatoes. Cut them into small cubes. Dice the onion and bell pepper. Mince the garlic. Rinse the spinach and chop if necessary.

Cook the Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed potatoes and cook for about 10-15 minutes, stirring occasionally until they are golden brown and tender.

Sauté the Vegetables

Once the potatoes are tender, add the diced onion, bell pepper, and minced garlic to the skillet. Cook for an additional 5 minutes until the onions are translucent.

Add Spinach

Stir in the spinach and cook until wilted, about 2-3 minutes.

Season the Mixture

Add salt, black pepper, and paprika to the vegetable mixture, stirring well to combine.

Add the Eggs

Create small wells in the vegetable mixture and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.

Add Cheese

Sprinkle the shredded cheddar cheese over the top of the eggs. Cover again and let it melt for 2-3 minutes.

Serve the Dish

Once the cheese is melted and eggs are cooked, remove from heat. Serve hot, garnished with additional black pepper if desired.