Spanish Style Eggs with Roasted Potatoes: A Delightful Dish

Spanish-Style Eggs with Roasted Potatoes is a flavorful dish that combines roasted potatoes and eggs with spices and vegetables.

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Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed potatoes with olive oil, salt, black pepper, smoked paprika, and cumin until well-coated.
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes, or until golden and crispy, stirring halfway through.
While the potatoes are roasting, heat a skillet over medium heat. Add a drizzle of olive oil and sauté the diced onion and red bell pepper until softened, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
Once the vegetables are cooked, create four small wells in the mixture. Crack an egg into each well.
Cover the skillet with a lid and cook on low heat for about 5-7 minutes, or until the egg whites are set but yolks are still runny (or cooked to your preference).
When the potatoes are done, remove them from the oven and gently fold them into the skillet with the eggs and vegetables.
Sprinkle chopped fresh parsley over the top for added flavor and color.
Serve your Spanish-Style Eggs with Roasted Potatoes hot from the skillet.