Breakfast · Easy
Savory Egg Potato Breakfast Bowl
Tender potato cubes and cooked eggs with spinach, paprika and a spoon of Greek yogurt. Cook the potatoes before adding the quick-wilting greens.
- Protein
- 24g
- Energy
- 434 kcal
- Carbs
- 49g
- Fat
- 16g
- Time
- 33 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 1000 gPotato
- 400 gEgg, whole
- 200 gSpinach
- 200 gGreek Yogurt 2%
- 20 gOlive Oil
- 8 gPaprika
Make it
Method
Scrub the potatoes and cut them into even 1.5–2 cm cubes; wash and dry the spinach, and keep the yogurt cold for the finished bowls.
Cut the potatoes into 1.5–2 cm cubes so they cook at the same rate. Microwave or simmer them for 6–8 minutes until just tender, then drain well.
Heat the measured oil in a wide pan over medium-high heat. Add potatoes and paprika and cook 5–6 minutes, turning occasionally, until the edges are browned.
Add spinach and cook only until wilted. Cook the eggs separately or in cleared spaces in the pan until fully set, then portion with the potatoes.
Finish each bowl with the measured yogurt rather than extra oil; the cool yogurt balances the hot potato and egg.
For fully cooked egg preparations, continue until the whites and yolks/mixture are set; egg dishes can be checked around 71°C.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 24g
- Carbs
- 49g
- Fat
- 16g
- Energy
- 434 kcal
