A quick one after getting back from a hike:
Slice some peeled potatoes and slice them 1/2cm thick; steam until about cooked. Meanwhile sauté some onions in olive oil until they start to take on some color. Layer the potatoes in a pan with hot olive oil, top with onions, pour over eggs scrambled with paprika, piment d'espelette, cumin, salt, and black pepper. Let cook until the eggs are cooked on top then cut into wedges and serve.
Yes, there was the usual salad accompanying this.