Golden pan-roasted potatoes tossed with garlic, olive oil, spinach, and herbs, then topped with gently cooked eggs. Finished with lemon and optional feta, this dish is comforting, nutritious, and naturally Mediterranean.
🧂 Ingredients
1½ lbs potatoes, diced or sliced
3 tbsp olive oil
1 small onion, sliced
3 cloves garlic, minced
2 cups fresh spinach
4 eggs
½ tsp paprika
½ tsp dried oregano
Salt & black pepper to taste
Juice of ½ lemon
Optional Toppings
Crumbled feta cheese
Fresh parsley or dill
Chili flakes
🔪 Instructions
1️⃣ Cook the Potatoes
Heat olive oil in a large skillet over medium heat.
Add potatoes, season with salt, pepper, paprika, and oregano.
Cook 12–15 minutes, stirring occasionally, until golden and tender.
2️⃣ Add Aromatics
Stir in onion and garlic.
Cook 2–3 minutes until fragrant.
3️⃣ Add Spinach
Add spinach and cook just until wilted.
4️⃣ Add Eggs
Make small wells in the potato mixture.
Crack eggs into wells.
Cover pan and cook 5–7 minutes until whites are set and yolks are runny (or longer if preferred).
5️⃣ Finish
Squeeze lemon juice over the dish.
Sprinkle feta, herbs, and chili flakes if using.
🍽️ Serving Suggestions
Serve with crusty bread or pita
Pair with a tomato-cucumber salad
Enjoy as a vegetarian main or hearty side
❓ Q & A
Q: Can I make this vegan?
Yes — skip the eggs and add chickpeas or tofu.
Q: Can I use frozen spinach?
Yes — thaw and squeeze out excess water first.
Q: Can I add protein?
Absolutely — add grilled halloumi, sausage, or smoked salmon.
