Description
Discover how to make a delicious Pesto Eggs & Potato Skillet with our step-by-step guide. This easy recipe guarantees the best flavor and minimal cleanup!
Ingredients
- 2 tbsp olive oil, divided
- 1.5 lbs waxy potatoes (Yukon Gold or red potatoes), diced into ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 4–6 large eggs
- ¼ cup fresh basil pesto (homemade or good quality store-bought)
- ½ cup shredded cheese (mozzarella, Gruyère, or cheddar)
- Fresh parsley or chives, chopped, for garnish (optional)
- Red pepper flakes, for garnish (optional)
Instructions
- 1. Prep and Crisp Potatoes: Heat 1 tablespoon of olive oil in a large (10-12 inch) cast iron or oven-safe skillet over medium-high heat. Add diced potatoes in a single layer. Cook, stirring occasionally, for 15-20 minutes until deeply golden brown and crispy. Season generously with salt and pepper.
- 2. Build Flavor Base: Push potatoes to one side. Add remaining 1 tablespoon olive oil and minced garlic to the cleared space. Sauté for 1-2 minutes until fragrant. Stir garlic into potatoes.
- 3. Nest the Eggs: Create 4-6 wells in the potato mixture. Crack an egg into each well. Season eggs lightly with salt and pepper. Cover skillet with a lid (optional, for faster setting whites) and cook for 3-5 minutes, or until whites are set and yolks are to your desired consistency.
- 4. Pesto Swirl & Cheese: Dollop pesto around and over the eggs and potatoes. Sprinkle shredded cheese evenly over the skillet. If desired, place skillet under a preheated broiler for 1-2 minutes until cheese is melted and bubbly (watch carefully!).
- 5. Garnish & Serve: Remove from heat. Garnish with fresh chopped parsley or chives and red pepper flakes, if using. Serve immediately, directly from the skillet.
- Prep Time: 15 mins
- Cook Time: 30 mins