Ingredients
The following ingredients have 4 Servings
- 2 tablespoons extra-virgin olive oil
- 2-3 medium Yukon gold potatoes (diced)
- 1/2 bell pepper (any color, seeded and diced)
- 1/2 red onion (diced)
- 2-3 cups baby spinach
- 2 cloves garlic (minced)
- pinch red pepper flakes
- 3-4 eggs
- kosher salt
- freshly-ground black pepper (to taste)
Instruction
- Warm olive oil in a large skillet over medium-high heat. When hot, add the diced potatoes, bell pepper, and onion. Saute for 6-8 minutes, stirring every minute or so, until the potatoes begin to brown and crisp on the edges.
- Add spinach, garlic, and red pepper flakes. Saute for 1 minute more, just until the garlic is fragrant and the greens begin to go limp.
- Using a spatula or wooden spoon, push aside the potato-spinach mixture to form holes, then break an egg into each. Cover the skillet and cook until the eggs are done to your liking, probably 3-5 minutes on average. Season with salt and pepper, to taste, and serve right away.
