Description
Unlock a burst of fresh flavors with this easy Pesto Eggs & Potato Skillet, perfect for any meal. Golden crispy potatoes meet perfectly cooked eggs and savory pesto, all in one pan.
Ingredients
- 2 tbsp olive oil
- 2 large Yukon Gold or Red Bliss potatoes, diced (approx. 1/2-inch cubes)
- Salt and freshly ground black pepper, to taste
- 1/4 cup prepared basil pesto (store-bought or homemade)
- 4 large eggs
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh basil leaves or parsley, for garnish (optional)
- Red pepper flakes, for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Add the diced potatoes in a single layer and season with salt and pepper.
- Cook the potatoes, undisturbed, for 5-7 minutes until a golden-brown crust forms on the bottom. Flip and continue cooking, stirring occasionally, for another 10-15 minutes, or until all sides are golden and the potatoes are tender.
- Reduce the heat to medium-low. Create four small wells in the potatoes and spoon about 1 tablespoon of pesto into each well.
- Carefully crack one egg into each pesto-lined well. Season the eggs lightly with salt and pepper.
- Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny, jammy, or firm).
- Sprinkle the shredded cheese evenly over the entire skillet. If desired, place the skillet under a preheated broiler for 1-2 minutes until the cheese is bubbly and lightly browned.
- Remove from heat. Garnish with fresh basil or parsley and red pepper flakes, if using. Serve immediately and enjoy your delicious Pesto Eggs & Potato Skillet!
- Prep Time: 15 mins
- Cook Time: 25 mins