Easy Potatoes & Egg Skillet Recipe

Preheat oven to 400F. In a non-stick oven-safe pan, combine cubed potatoes, diced bell peppers, white onions, zucchini, and tomatoes. Season with sea salt, pepper, sumac, paprika, chili powder, and garlic powder. Toss with olive oil. Bake for 35 minutes, flipping at the halfway mark. Remove the pan from the oven. Use a spoon to make 3 or 4 small indentations in the potato and veggie hash. Crack an egg into each hole. Cover the pan with a lid and place it back on the stovetop over low heat for 3-5 minutes, allowing the steam to set the egg whites while keeping the yolks runny. Remove from heat and garnish with fresh cilantro or chives, crumbled feta, creamy avocado slices, and a few drops of hot sauce. Store any leftovers in a covered container in the fridge for up to 2 days.