Ingredients

The following ingredients have 4 Servings
  • 1 pound package The Little Potato Company's Microwave Ready potatoes (I used Garlic Parsley)
  • 4 teaspoons olive oil (divided)
  • 12 grape or cherry tomatoes
  • 3 cloves garlic (minced)
  • 2 cups spinach
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • ¾ ounce about 6 kalamata olives, quartered
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons minced flat-leaf parsley
  • 4 eggs

Instruction

  • Prepare the potatoes according to the package directions, stirring in 2 teaspoons olive oil with the seasoning packet.
  • Heat a large nonstick skillet over medium-high heat. Add the potatoes and cook for 1 minute.
  • Stir in the tomatoes and cook, stirring occasionally, until the potatoes are starting to brown and the tomatoes are starting to blister.
  • Push the potatoes and tomatoes to one side of the pan and pour in the remaining 1 teaspoon olive oil. To the olive oil, add the garlic and spinach. Cook, stirring constantly, until the spinach is just wilting, about 1 minute.
  • Remove from the heat. Stir in the olives, feta and parsley.
  • While the potato and tomato mixture is cooking, fry the eggs, sunny side up, in a separate nonstick skillet.
  • Divide the potato mixture between 4 plates. Top each serving with a fried egg.