One-Pan BREAKFAST SKILLET with crispy, rustic potatoes and a rainbow of veggies!

1. Preheat oven to 400F and add potatoes and veggie medley, season with sea salt, pepper, sumac, paprika, chili powder, garlic powder and toss with olive oil. Bake for 35 mins, flipping at the halfway mark. Use your Ingenio non-stick cookware pan, and remove the handle so it doubles up as a baking dish.
2. Remove from the oven, add your handle and bring the Ingenio pan or skillet to the stovetop. Using a spoon, make 3 or 4 small dents in the veggie and potato hash and crack an egg into each hole.
3. Using your Ingenio pan lid, cover it so the egg whites set firmly while the yolks remain bright and runny ~3-5 mins.
4. Remove safely from the stovetop using the handle and garnish with fresh cilantro, crumbled feta, creamy avocado slices and a few drops of Tabasco for good measure
5. Store any leftovers by covering the pan with the tupperware lid and straight into your fridge where it will stay fresh for up to 2-3 days.
6. Enjoy every bite! Tag @thedishonhealthy and @Tfal_canada if you make this delicious dish!