Parboil potato cubes in salted water 6-7 minutes; drain and let steam-dry.
Heat olive oil in a skillet; fry potatoes until golden and crisp, 10-12 minutes.
Add garlic, coriander, chili flakes, and salt; toss 30 seconds until fragrant.
Add lemon juice and chopped cilantro; toss to coat.
Push potatoes to the side and crack in eggs; cover and cook until whites set.
Serve hot with extra lemon on the side.
Estimated macros
20 gProtein
78 gCarbohydrates
30 gFat
8 gFiber
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