How to feed a family with no income

Ingredients

• 3 lb Potatoes (peeled and diced 1/2‑inch cubes)
• 2 pcs Bell Pepper (any color, seeded and sliced thin)
• 2 pcs Onion (medium, diced)
• 0.5 head Cabbage (green cabbage, thinly shredded)
• 7 pcs Eggs (large, room temperature)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Prep the Vegetables

   Peel and dice the potatoes into 1/2‑inch cubes. Slice the bell peppers, dice the onions, and thinly shred the cabbage.

   Time: PT10M

2. Sauté the Base

   Heat 2 tbsp olive oil in the large skillet over medium‑high heat. Add the potatoes and cook, stirring occasionally, until they begin to turn golden, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

3. Add Remaining Veggies

   Add the diced onions, sliced bell pepper, and shredded cabbage to the skillet. Stir and cook for another 10 minutes, or until the vegetables are tender and any liquid from the cabbage has evaporated.

   Time: PT10M

   Temperature: Medium

4. Create Wells and Add Eggs

   Using the spatula, make 7 small wells in the vegetable mixture. Crack one egg into each well. Cover the skillet with a lid and cook for 5‑6 minutes, or until the egg whites are set but yolks remain runny (or longer for fully set yolks).

   Time: PT6M

   Temperature: Medium‑low

5. Finish and Serve

   Remove the skillet from heat. Sprinkle a final pinch of pepper. Serve directly from the pan or portion onto plates.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

40 g

Fat

12 g

Fiber

5 g