This recipe is so versatile it works well for lunch, brunch, or dinner. Feel free to substitute any greens you have on hand, depending on what’s in the garden and what’s in season. You might even try zucchini or asparagus tips. Healthy versions of frozen potatoes are now available in the natural foods section of large supermarkets. They are trans fat free and come pre-seasoned with herbs, yet provide the zinc and vitamin C of fresh potatoes. To reduce chopping, use minced garlic in oil found in jars in the produce section.
2 Tbsp (30 mL) extra-virgin olive oil
2 cloves garlic, minced
2 cups (500 mL) fresh or frozen potatoes, with skins
1 cup (250 mL) fresh or frozen green beans
Crushed red pepper, paprika, or cayenne pepper, to taste
Sea salt and pepper, to taste
Paprika, to taste
If using frozen vegetables, defrost them before cooking. In large skillet, heat oil over medium heat and add garlic and potatoes. Spread evenly over bottom of pan and cook 10 to 12 minutes, stirring occasionally to brown all sides. (Cook fresh, raw potatoes 15 to 20 minutes.)
Add green beans and cook another 5 minutes, mixing well to combine flavours. Spread vegetables evenly over pan. Break two eggs over top of vegetables and fry until cooked. If necessary, cover skillet with lid so tops of eggs cook. Sprinkle eggs with salt and pepper or paprika and serve immediately. Serves 2.
source: “Suppers for Savvy Seniors“, alive #276, October 2005