Spicy Potato and Egg Hash

1Heat 2 tablespoons of vegetable oil (3 tablespoons) in a large non-stick skillet over medium heat on your gas stove top.

2Add the diced potatoes (4 medium) to the skillet, season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender when pierced with a fork.

3In the same skillet, push the potatoes (4 medium) to one side and add the remaining 1 tablespoon of oil to the empty side.

4Add the chopped onion (1 small), minced garlic (2 cloves), and sliced green chillies to the oil and sauté for 2-3 minutes until the onion (1 small) is translucent and fragrant.

5Mix in the chopped tomato (1 medium) and cook for another 3-4 minutes until the tomato (1 medium) softens and releases its juices.

6Sprinkle the smoked paprika (1 teaspoon), ground cumin (½ teaspoon), chili powder (½ teaspoon), and turmeric powder (¼ teaspoon) over the vegetables and potatoes (4 medium). Stir well to evenly coat everything with the spices and cook for 1-2 minutes to bloom the flavors.

7Create three small wells in the potato and vegetable mixture and crack one egg into each well.

8Cover the skillet with a lid and cook on medium-low heat for 5-7 minutes, or until the egg whites are set but the yolks remain runny, or cook longer if you prefer firmer yolks.

9Carefully season the eggs (3 large) with a pinch of salt and pepper.

10Remove the skillet from heat and garnish the hash with freshly chopped cilantro.

11Serve the spicy potato and egg hash hot, straight from the skillet, for a hearty and flavorful lunch.