Pesto Eggs and Potato Skillet
Pesto Eggs and Potato Skillet is a healthy one-pan breakfast made with potatoes, kale, eggs, and basil pesto.
Ingredients
- 2 tablespoons olive oil
- 6 small yellow potatoes chopped
- 1 medium red bell pepper chopped
- 2 cloves garlic minced
- 3 large kale leaves stems removed and chopped
- 4 large eggs
- 2 tablespoons basil pesto
- Feta cheese for serving (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and chopped red bell pepper.
- Cook for 3–4 minutes, stirring frequently, until fragrant and softened.
- Stir in the chopped potatoes.
- Season with salt and black pepper.
- Cover the skillet and cook for approximately 15 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
- Add the chopped kale to the skillet.
- Stir in half of the basil pesto.
- Cook for 2–3 minutes until the kale softens.
- Create four small spaces in the vegetable mixture.
- Crack one egg into each space.
- Cover the skillet and cook until the egg whites are set while the yolks remain slightly runny, about 4–6 minutes.
- Remove from the heat.
- Drizzle the remaining basil pesto over the skillet.
- Sprinkle with crumbled feta cheese if desired.
- Serve immediately while warm.
Notes
- Feta cheese adds a salty, creamy finish.
- Fresh basil can be used as an additional garnish.
- The eggs can be cooked to your preferred doneness.
- This skillet works well for breakfast, brunch, or even a light dinner.