This dinner leans on avocado oil's high smoke point to build crisp, golden potatoes and set eggs at the edge of the pan in one skillet. It's the kind of straightforward supper that feels enough because everything bronzes.

Serves 2. 30 minutes, 25 at the stove.

About 520 calories a serving, 18 g protein, 49 g carbohydrate, 30 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 ounces waxy potatoes into 3/4-inch cubes without peeling. Heat 4 tablespoons avocado oil in a large skillet over medium-high heat until shimmering. Add the potatoes with 1/2 teaspoon salt and cook, stirring only every 2 to 3 minutes, until they are golden and crisp at the edges, about 15 to 18 minutes.18 min
2. While the potatoes cook, mince 1 small onion and 2 garlic cloves. Push the potatoes to one side of the skillet and add the remaining 2 tablespoons avocado oil to the cleared space. Add the onion and cook for 2 minutes, then add the garlic and cook for 1 minute until fragrant.
3. Stir the onion and garlic into the potatoes. Crack 4 eggs directly into gaps around the pan and sprinkle with 2 sprays avocado oil spray, salt, and pepper. Cover the skillet and reduce heat to medium; cook until the egg whites are set but the yolks still move, about 3 to 4 minutes.4 min
4. Taste and season with salt and pepper. Transfer to plates, scatter fresh thyme or chives over the top, and serve right away.

Note Swap waxy potatoes for any sturdy potato or root vegetable cut into cubes. Leftovers keep covered in the fridge for one day and warm nicely in a dry skillet. Serve with a green salad or sliced tomatoes dressed in the leftover oil from the pan.