Egyptian-Inspired Spiced Potato and Egg Skillet

Heat olive oil in a large non-stick skillet over medium heat. Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are tender and lightly browned.

Add chopped onion to the skillet with the potatoes and cook for another 5 minutes, until the onion softens and becomes translucent.

Stir in the minced garlic, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Create four small wells in the potato mixture in the skillet. Carefully crack one egg into each well.

Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.

Remove the skillet from the heat. Garnish with fresh chopped parsley before serving.