As you can tell by my toast comment, I’m not much of a breakfast person. So if I’m going to make a snazzy morning meal, it better be super easy. And what’s easier than a one skillet meal thrown in the oven??? Not much. Skillet Eggs and Potato Garden Breakfast?? I might just become a breakfast person after all!
First off, I’m proud to say, ALL the produce in this Skillet Eggs and Potato Garden Breakfast breakfast came from….OUR GARDEN! Minus the potatoes. Ok so almost all. Seriously though! One of our neighbors downstairs did an absolutely amazing job replenishing the garden out front and it’s growing so much food we can’t even keep up. I grabbed as much as I could and threw it all in this skillet meal; grape and cherry tomatoes, anaheim peppers, lacianto kale, parlsey, and basil flower.
Side note: While perusing the produce choices, I munched on some absolutely amazing pears growing out there too! I’m embarrassed to say, I’ve lived here for over a year and I thought they were apples…Finally took a bite of one this summer and couldn’t BELIEVE what I’d been missing. Sweet, crisp, delicious. Who knew?!
That little pear spurred the rest of the harvesting and it’s just been amazing. I didn’t have to go buy anything for this breakfast. Had the eggs and potatoes just hanging around, strolled over to the garden, picked a few things, and was good to go in 10 minutes! Certainly beats waiting in line at the grocery store. Slash paying for food!
Anyhoo, gardening green thumb tangent aside, this breakfast is smashtastic. I did a slow roast on the tomatoes to bring out that intense sweet flavor. Quick tip: Slow roasted tomatoes can easily be made the night before, or even days before and then kept in the refrigerator up to a week to speed along the process. I only roasted them for an hour, which in my mind was plenty for this dish, but apparently they can be left in the oven for 6 to 8 hours! Trust me, to get that wonderfully sweet taste, the slow roast is worth it.
SO! To conclude this discussion of delicious produce and easy meals, I pretty much threw everything into the same skillet and left it on the stove, stirring occasionally. After that I added eggs, threw the pan into the oven, pulled it out 10 minutes later and voila! Super snazzy skillet breakfast that’s delicious, easy, hearty and healthy to boot. It’s even vegetarian! Wins all around!
PS. I seriously just can’t get over how I picked the produce from the garden. My eyes have been opened and there’s no going back! If you have any ideas for what to do with a TON of laciento kale, tomatillos and tomatoes, let me know in the comments below 🙂
- 1 lb russet potatoes, unpeeled, diced into 1/2 inch to 3/4 inch pieces
- 3 cups kale, roughly chopped
- 4 large eggs
- 10 – 15 grape tomatoes, sliced vertically *(for slow roasted see note)*
- 1 tablespoon minced garlic
- 1 anaheim pepper, thinly sliced
- 3 tablespoons olive oil
- Coarse salt and fresh ground black pepper
- Fresh parsley, minced for garnish
- Preheat oven to 200˚F.
- Place tomatoes cut side up in a large cast iron or oven safe skillet. Drizzle them with 1 tablespoon olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast in oven for 1 hour and remove to a plate.
- Turn oven up to 375˚F.
- Over medium heat, toss potatoes in the skillet with remaining olive oil, 1 tablespoon of salt, and 1 teaspoon of black pepper. Cook for 15 minutes, stirring occasionally, until potatoes are crispy on the outside and break apart with the side of the spoon.
- Add kale and saute for 5 more minutes.
- Add garlic and saute for 30 seconds, until fragrant.
- Use a spoon to make 4 holes in the mixture. Gently crack eggs one at a time into each hole.
- Sprinkle anaheim peppers on top of the skillet. Place skillet on a rack in the middle of the oven. Cook for about 10 minutes, until eggs are white but are still jiggly when the pan is moved.
- Top with parsley, slow roasted tomatoes and fresh ground black pepper. Serve immediately.
For slow roasted tomatoes: Place tomatoes cut side up in a large cast iron or oven safe skillet. Drizzle them with 1 tablespoon olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast in oven for at least 1 hour and remove to a plate.