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Skillet Eggs and Potato Garden Breakfast

  • Author: Aberdeen's Kitchen
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 1x

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Ingredients

  • 1 lb russet potatoes, unpeeled, diced into 1/2 inch to 3/4 inch pieces
  • 3 cups kale, roughly chopped
  • 4 large eggs
  • 1015 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

Instructions

  1. Preheat oven to 200˚F.
  2. 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.
  3. Turn oven up to 375˚F.
  4. 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.
  5. Add kale and saute for 5 more minutes.
  6. Add garlic and saute for 30 seconds, until fragrant.
  7. Use a spoon to make 4 holes in the mixture. Gently crack eggs one at a time into each hole.
  8. 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.
  9. Top with parsley, slow roasted tomatoes and fresh ground black pepper. Serve immediately.

Notes

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.