Description
This pesto eggs and potato skillet is a quick, easy, and healthy one-pan meal perfect for breakfast, brunch, or dinner.
Ingredients
- 2 tbsp olive oil
- 6 small yellow potatoes, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 3 large kale leaves, chopped and de-stemmed
- 4 large eggs
- 2 tbsp basil pesto
- Salt and pepper to taste
- Feta cheese (optional, for topping)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add garlic and red bell pepper, sauté for 3–4 minutes until fragrant.
- Add chopped potatoes, season with salt and pepper, cover and cook for about 15 minutes until tender and lightly browned.
- Add kale and half the pesto, stir and cook for 2–3 minutes until wilted.
- Make space in the pan and crack in the eggs.
- Cover and cook until egg whites are set but yolks remain runny.
- Top with remaining pesto and feta cheese if desired.
- Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean