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This cast iron eggs and potatoes is baked in a cast iron pan. Topped with 3 eggs. and herbs.

Eggs, Potatoes and Spinach Skillet

Written by Published on Updated on May 13, 2026 in Breakfast recipes

Hello everyone,

Breakfast has always been a big deal in my family. Growing up, our kitchen came alive in the mornings, with the smell of roasted potatoes, bacon, and eggs cooking in the pan. Breakfast is still one of my favorite rituals at home, and this is one of my favorite breakfast treats: Eggs, Potatoes, and Spinach.

If you’ve never tried roasting potatoes and then baking eggs right on top, you’re in for such a treat. Warm, slightly crispy potatoes seasoned with a beautiful blend of spices, and eggs nestled between them… It’s simple, rustic, and seriously good! This dish is perfect for family breakfasts, lazy weekend brunches, oh wait, and for dinner too. 🙂

One of my all‑time favorite breakfasts is the potatoes‑and‑eggs dish my mom used to make for us. She would roast the potatoes with just salt and pepper, pour beaten eggs over the top, and finish each portion with a sprinkle of feta. Our breakfast table was always full of delicious little dishes, but that one was always my favorite. (Fun fact: I love eggs in every way except boiled eggs. Those I just can’t do!)

Now, about that “secret spice” I mentioned. It’s not really a secret, but it is special. While I was in Greece, I found a tiny spice shop and picked up a mix that instantly caught my attention: a blend of curry, oregano, dried mustard, and sweet paprika. At first, I wasn’t sure how it would taste with eggs, but the aroma was so incredible that I had to try it. There’s no official name for this mix, but it completely transformed this recipe and gave it a warm, aromatic depth.

If you can’t find a similar blend where you live, don’t worry. Use the spices you love, paprika, oregano, thyme, or even a touch of cumin. This recipe is versatile and forgiving, hehe, and it always turns out delicious.

This Eggs, Potatoes, and Spinach breakfast is everything I love: simple ingredients, big flavor, and a little bit of Greek comfort in every bite.

Wishing everyone a lovely morning/afternoon/evening!! 🙂

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This cast iron eggs and potatoes is baked in a cast iron pan. Topped with 3 eggs. and herbs.

Eggs, Potatoes and Spinach Skillet

foodzesty
This eggs, potatoes and spinach dish brings together crispy roasted potatoes, baked eggs, and warm Mediterranean spices for a simple, rustic breakfast. Inspired by the comforting flavors of Greek home cooking, it’s an easy one‑pan meal perfect for slow mornings, family brunch, or a cozy weekend treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Lunch
Cuisine American, Greek
Servings 3

Ingredients
  

  • 250 grams fresh baby spinach
  • 500 grams potatoes cubed into a smaller size
  • 1 yellow onion sliced
  • 1 tbsp smoked paprika
  • ¼ cup olive oil
  • 3 eggs large
  • salt optional
  • pepper optional

Instructions
 

  • Preheat your oven to 200℃.
  • Add the olive oil and one tablespoon of smoked paprika to a bowl.
  • Stir the mixture well and pour it over the potatoes. Give the potatoes a few stirs to coat them evenly.
  • Place the potatoes in the oven and bake for 10 minutes.
  • Once the potatoes are baked, add the spinach and onion mix and stir.
  • Add the eggs as the final step. Place the pan back into the oven and bake until the eggs are fully cooked.
Keyword Breakfast Skillet, Potato Egg Bake, Vegetarian Meal
KALI SAS OREXI!! 🙂

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

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