Boil potatoes for about 10 minutes. Drain and let cool in a colander.

Meanwhile, dice bell pepper and onion; lightly chop spinach. Set aside separately.

When cool enough to touch, dice potatoes into bite-sized pieces.

Heat oil in a large skillet over medium.

Add potatoes to hot skillet and sauté for about 10 minutes.

Add onion, bell pepper, salt, and pepper to potatoes and sauté another 10 minutes until browned and tender, stir in spinach during the last minute or so of cooking.

While veggies cook, crack eggs into a separate, non-stick skillet; cook as desired.

Serve eggs and veggies with sliced pears on the side.