Hearty Meat and Potato Skillet with Garlic Rice

1In a large skillet, heat 2 tablespoons of olive oil (2 tablespoons) over medium heat. Add the chopped onions and minced garlic (4 cloves), sautéing until the onions are translucent and fragrant, about 3-4 minutes.

2Add the diced potatoes (4 medium) to the skillet, season with salt, pepper, paprika (1 teaspoon), cumin (1 teaspoon), and oregano. Stir well to coat the potatoes (4 medium) with the spices. Cook for about 10-12 minutes, stirring occasionally, until the potatoes (4 medium) are tender and golden brown.

3In a separate pot, bring 4 cups of water (4 cups) to a boil. Add the rice (1 cup) and a pinch of salt, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice (1 cup) is cooked and fluffy. Remove from heat and set aside.

4In the same skillet with the potatoes (4 medium), push the potatoes (4 medium) to one side and add the chopped meat. Cook until browned and cooked through, about 5-7 minutes, breaking it apart with a spatula as it cooks.

5While the meat is cooking, bring a pot of salted water (4 cups) to a boil and cook the spaghetti (200 g) according to package instructions until al dente. Drain and set aside.

6Once the meat is cooked, mix it with the potatoes (4 medium) and onions in the skillet. Add the cooked rice (1 cup) and stir everything together until well combined. Adjust seasoning if necessary.

7In a separate pan, fry the eggs (4 large) sunny-side up or to your preference.

8To serve, plate the hearty meat and potato mixture and top each serving with a fried egg. Garnish with fresh herbs if desired.