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Dinner recipe · from the recipe book

Breakfast-for-Dinner Potato Bowls with Green Sauce

Crispy sheet-pan potatoes and peppers topped with jammy eggs, wilted spinach and a bright, tangy herb-yogurt sauce.

Breakfast-for-Dinner Potato Bowls with Green Sauce

Ingredients

  • 4 medium800 gRusset potatoescut into 3/4-inch cubes
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gYellow onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 8 large400 gEggs
  • 4 cups loosely packed120 gBaby spinach
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • 1 cup sprigs10 gFresh dill
  • 2 medium30 gGreen onionssliced
  • 1 clove3 gGarlicgrated
  • 2 tbsp30 gLemon juice
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the potatoes, red bell pepper and yellow onion wedges with the olive oil, paprika, garlic powder, black pepper and three-quarters of the salt; spread in one layer.
  3. Roast for 25 minutes, then flip the vegetables.
  4. While the vegetables roast, make the herb sauce: blend or finely chop the parsley, dill, half of the sliced green onions and the grated garlic, then stir them into the Greek yogurt with the lemon juice and the remaining quarter of the salt.
  5. After flipping, make 8 small wells among the vegetables, pile the spinach in them and crack the eggs over the spinach; return the pan to the oven.
  6. Bake about 8 to 10 minutes, until the potatoes are golden and crisp, the whites are set and the eggs reach 160°F (71°C).
  7. Divide the potatoes, peppers, yellow onion, spinach and eggs among four bowls, spoon over the herb sauce and finish with the feta and the remaining half of the green onions.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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