Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::4
Ingredients
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2 tablespoons olive oil
1 1/2 pounds red potatoes, cubed
1 small onion, diced
8 ounces mushrooms, sliced
8 multicolored mini bell peppers (or 1 large bell pepper, any color), stemmed and chopped
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried parsley flakes
1/2 teaspoon freshly ground black pepper
1 (15 1/2 ounce) can chickpeas, drained
1/3 cup packed baby spinach leaves
4 large fried eggs (optional)
Directions
Heat oil in a large skillet over medium-high heat. Add potatoes, onion, and mushrooms. Cook, stirring, for 10 minutes.
Add mini bell peppers, salt, paprika, parsley, and pepper. Cook for 10 minutes more.
Stir in chickpeas and spinach. Cook until spinach is wilted, about 5 minutes. Divide mixture between serving plates and top each with a fried egg if desired.
From the Editor
Here’s everything you need to know to make perfect fried eggs.