Potato: 150g (1 medium, diced), Bell pepper (red): 50g (1/3 medium, diced), Zucchini: 50g (1/2 small, diced), Red onion: 30g (1/4 small, diced), Egg: 100g (2 large), Spinach: 30g (1 cup, fresh), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Paprika: 2g (1/2 tsp), Dried thyme: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a large skillet over medium heat. 2. Add 150g diced potato and cook for 5-7 minutes, stirring occasionally. 3. Add 30g diced red onion, 50g diced bell pepper, and 50g diced zucchini. Cook for 5 minutes, until vegetables are softened. 4. Add 3g minced garlic, 2g paprika, 1g dried thyme, 1g salt, and 1g black pepper. Cook for 1 minute. 5. Add 30g spinach and cook until wilted, about 1 minute. 6. Push the vegetable hash to one side of the skillet. 7. Add 5ml olive oil to the empty side of the skillet. 8. Crack 2 eggs into the skillet and cook to your preference (sunny-side up, over easy, or over medium). 9. Serve the eggs over the vegetable hash.
