- 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.