Hearty Middle Eastern Potato and Egg Skillet

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

Add chopped onion to the skillet and cook for 5 minutes until softened. Stir in minced garlic, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more until fragrant.

Create four small wells in the potato mixture. 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.

Garnish with fresh chopped parsley before serving directly from the skillet.