potatoes with spinach and eggs!

Here’s a simple and delicious recipe for Potatoes with Spinach and Eggs — a hearty, wholesome dish that works well for breakfast, brunch, or a light dinner.

🥔 Potatoes with Spinach and Eggs

🧂 Ingredients (Serves 2–3)

• 2–3 medium potatoes, peeled and diced

• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)

• 3–4 eggs

• 1 small onion, chopped (optional)

• 2 cloves garlic, minced

• 2–3 tablespoons olive oil or butter

• Salt and pepper to taste

• Optional: chili flakes, paprika, grated cheese, fresh herbs (parsley, dill)

🔪 Instructions

1. Prepare the potatoes:

   • In a skillet over medium heat, heat 1–2 tablespoons of oil or butter.

   • Add diced potatoes and cook until golden and tender (about 10–15 minutes), stirring occasionally. Season with salt and pepper.

2. Add onion and garlic (if using):

   • Add chopped onion and sauté for 2–3 minutes until soft.

   • Add minced garlic and stir for another 30 seconds.

3. Add spinach:

   • Add fresh spinach and cook until wilted (about 1–2 minutes). If using frozen spinach, ensure it’s well-drained before adding.

4. Make space for eggs:

   • Push the mixture to the sides of the pan to create little wells. Crack the eggs directly into the wells.

   • Cover the pan and cook for 3–5 minutes, or until eggs are done to your liking (runny or fully set).

5. Optional finishing touches:

   • Sprinkle with chili flakes or paprika for a kick.

   • Add cheese on top and let it melt slightly.

   • Garnish with chopped herbs.

🍽️ Serving Suggestions

• Serve warm, straight from the skillet with crusty bread or toast.

• A dollop of Greek yogurt or sour cream on top adds creaminess.