Peel and Cut: Peel the potatoes and cut them into small cubes.

Season: In a bowl, toss the potato cubes with olive oil, salt, pepper, sweet paprika, and granulated garlic.

Cook: Heat a pan over medium heat and add the seasoned potatoes. Cook until they are golden brown and crispy, stirring occasionally.

Cut and Blanch: Cut the broccoli into florets. Blanch the florets in boiling water for about 3 minutes, then drain and set aside.

Sauté: In the same pan used for the potatoes, add a bit more olive oil if needed, and sauté the broccoli florets with minced garlic until they are tender and slightly crispy.

Fry the Eggs: In a separate pan, fry the eggs to your liking (sunny-side up, over-easy, etc.) with a pinch of salt.

Combine: Add the cooked potatoes and broccoli to a serving plate.

Garnish: Drizzle with lemon juice and sprinkle with chopped parsley.

Top: Place the fried eggs on top of the vegetables.

Serve: Serve immediately while hot and enjoy your delicious and nutritious meal.