• 2 tablespoons olive oil
•  1 small red onion, chopped
•  2 cloves garlic, minced
•  3 medium yukon potatoes (about 1 ½ pounds), cut into ¾ inch chunks
•  6 ounces fresh green beans, trimmed and cut in half
•  ½ teaspoon salt
•  ¼ teaspoon pepper
•  ½ cup low-sodium vegetable broth, plus extra as needed
•  2 ounces goat cheese, crumbled (optional)*
•  5 large eggs
•  sliced avocado and / or hot sauce, for serving

Step 1

Set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.

Step 2

Add in the potatoes, green beans, salt and pepper. Give the mixture a good stir, then cover and let cook for about 5 minutes, stirring halfway through.

Step 3

Add in the vegetable broth, give it another good stir, then re-cover and let cook for about 10 more minutes, until the potatoes are tender, stirring occasionally. If the skillet starts to get too dry and the potatoes are sticking to the bottom, add in a little more vegetable broth, a splash or so at a time, especially right before you add the cheese/eggs.

Step 4

When the potatoes are tender, sprinkle the crumbled goat cheese evenly over the top (if using).

Step 5

Next, make five small wells in the skillet (leaving a few veggies at the bottom of each well) and then break the eggs into the wells. Cover the skillet, turn the heat down to medium low and let cook until the eggs are set and the yolks are to your desired doneness (for me, this is about 6 to 7 minutes).

Step 6

Remove from the heat. Serve topped with avocado and drizzled with hot sauce.