Instructions

1. 1

   Heat the olive oil in a large cast iron skillet over medium-high heat. Add the cubed potatoes and cook, stirring occasionally, until they start to turn golden and crisp.

   12 min

   Don't crowd the pan; give the potatoes space to get that perfect crunch!

2. 2

   Toss in the diced red pepper and red onion. Continue cooking until the vegetables are softened and the potatoes are fork-tender.

   6 min

   If the pan looks dry, add a tiny splash more olive oil.

3. 3

   Stir in the minced garlic, smoked paprika, and cumin. Toast the spices for about a minute until fragrant, then fold in the baby spinach until it just begins to wilt.

   2 min

   Spices burn quickly, so keep things moving in the pan.

4. 4

   Use a spoon to create four small wells in the potato mixture. Carefully crack an egg into each well. Season the eggs with a pinch of salt and pepper.

   1 min

   Crack the eggs into a small bowl first to avoid shells in your skillet.

5. 5

   Reduce heat to medium-low, cover the skillet with a lid, and cook until the egg whites are set but the yolks are still runny.

   4 min

   Check at 3 minutes if you like your yolks extra runny!

6. 6

   Remove from heat and sprinkle with crumbled feta and fresh parsley. Serve straight from the skillet for that rustic family feel.

   1 min

   The residual heat will keep the dish warm while you set the table.