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
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1½ lbs potatoes, diced or sliced
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3 tbsp olive oil
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1 small onion, sliced
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3 cloves garlic, minced
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2 cups fresh spinach
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4 eggs
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½ tsp paprika
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½ tsp dried oregano
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Salt & black pepper to taste
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Juice of ½ lemon
Optional Toppings
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Crumbled feta cheese
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Fresh parsley or dill
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Chili flakes
🔪 Instructions
1️⃣ Cook the Potatoes
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Heat olive oil in a large skillet over medium heat.
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Add potatoes, season with salt, pepper, paprika, and oregano.
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Cook 12–15 minutes, stirring occasionally, until golden and tender.
2️⃣ Add Aromatics
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Stir in onion and garlic.
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Cook 2–3 minutes until fragrant.
3️⃣ Add Spinach
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Add spinach and cook just until wilted.
4️⃣ Add Eggs
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Make small wells in the potato mixture.
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Crack eggs into wells.
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Cover pan and cook 5–7 minutes until whites are set and yolks are runny (or longer if preferred).
5️⃣ Finish
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Squeeze lemon juice over the dish.
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Sprinkle feta, herbs, and chili flakes if using.
🍽️ Serving Suggestions
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Serve with crusty bread or pita
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Pair with a tomato-cucumber salad
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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.
