Start by washing the potato thoroughly. Peel it if desired and cut it into small cubes.

Heat the ghee or butter in a skillet over medium heat.

Add the potato cubes to the skillet. Season them with black pepper and baking powder to enhance their flavor and ensure a fluffy texture as they cook.

Cook the potatoes until they are golden brown and tender, which should take about 8-10 minutes, stirring occasionally.

Once the potatoes are cooked, push them to one side of the skillet. Crack the egg into the cleared space on the other side.

Sprinkle chili crunch or chili flakes over both the egg and the potatoes, adding a nice kick of spice.

Allow the egg to cook until the whites start to set. You can flip the egg for an over-easy style or leave it sunny side up for a runny yolk.

Add the spinach leaves to the skillet, letting them wilt slightly from the heat of the pan.

If using feta cheese, sprinkle it over the potatoes and egg for a creamy, tangy addition.

Cook everything for another minute until the egg is fully cooked but still soft.

Remove from the heat and serve hot.