Mediterranean Potato Skillet with Eggs

A Taste of Home

There’s a kind of magic in simple, honest food.

This Mediterranean potato and pepper skillet is one of those humble dishes that fills the kitchen with the scent of comfort — olive oil, sweet peppers, ripe tomatoes, and herbs — all brought together in one rustic pan.

Topped with sunny fried eggs, it’s a dish that reminds me of summer mornings in the village, when breakfast felt like a celebration of life’s little pleasures.

It’s the kind of meal that doesn’t need much. Just a few pantry staples, some fresh herbs, and a drizzle of good olive oil. Serve it with warm bread, and you have something truly satisfying — whether for breakfast, brunch, or a light dinner.In every bite, there’s a little sunshine, a little memory, and a whole lot of flavor.

Crockery & ingredients I love using

find them all here: My Mediterranean Greek Pantry

4 medium potatoes, peeled and diced

1 red bell pepper, diced

2 ripe tomatoes, chopped

1 small onion, finely chopped

1 clove garlic, minced

1 tsp dried oregano

1/2 tsp sweet paprika

Salt & freshly ground black pepper

Extra virgin olive oil

Fresh parsley or flat-leaf coriander

2 to 4 eggs (depending on portions)

Directions

In a wide pan, heat 3 tablespoons of olive oil. Add the diced onion and sauté until translucent. Stir in the garlic and cook for 30 seconds.

Toss in the diced potatoes and sauté until golden on the edges. Add the red pepper and cook for 5–6 more minutes, stirring occasionally.

Add the chopped tomatoes, paprika, oregano, salt, and pepper. Lower the heat and let everything simmer for about 10–15 minutes, until the potatoes are fork-tender and the mixture is rich and slightly saucy.

In a separate nonstick pan, fry the eggs in a splash of olive oil until the whites are set and the yolks remain bright and runny. Sprinkle with salt, pepper, and a touch of oregano.

Spoon the warm Mediterranean potato mix into a shallow dish and top with the fried eggs. Garnish with fresh parsley or coriander.-

Tips from the Greek Kitchen:Add crumbled feta or a few olives for a salty touch.Serve with warm sourdough or village bread.For a spicy version, throw in a pinch of chili flakes or a chopped mild green pepper.