Heat cooking oil in a large non-stick skillet or frying pan over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes until golden brown and tender.

Push the cooked potatoes to one side of the pan. Add the chopped onion to the empty side and cook for 3-4 minutes until softened. If using, add minced garlic and cook for another minute until fragrant.

Add the chicken mince to the pan. Break it up with a spoon and cook until it's no longer pink, about 5-7 minutes. Stir the chicken, onion, and potatoes together.

Add the diced zucchini to the pan. Cook for 3-5 minutes, stirring occasionally, until the zucchini is slightly softened but still has a bit of bite. Season with salt and pepper.

Make two small wells in the mixture in the pan. Crack an egg into each well. Cover the pan and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your liking.

While the eggs cook, quickly mix the varškė (curd cheese) in a small bowl with a tiny pinch of salt and, if using, a pinch of dried herbs. This makes it creamier and more spreadable.

Serve the skillet contents directly from the pan or transfer to plates. Top each serving with spoonfuls of the seasoned varškė, fresh diced tomatoes, and diced cucumbers. Enjoy your fantastic lunch!