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Pesto Eggs and Potatoes Skillet
Serves 2
An anytime healthy one-pan meal.
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Ingredients:
| 2 tablespoons olive oil |
| 2 cloves garlic, minced |
| 1 red bell pepper, chopped |
| 6 yellow potatoes, chopped |
| Salt, to taste |
| Black pepper, to taste |
| 3 kale leaves, de-stemmed and chopped |
| 2 tablespoons basil pesto, homemade or store-bought |
| 4 large eggs |
Directions:
- Drizzle the olive oil into a pan. Bring to medium-high heat. Once hot, add the garlic and red bell pepper. Cook and stir for 3-4 minutes, until fragrant.
- Add the yellow potatoes and season with salt and pepper. Cover the pan and cook for 15 minutes, until the potatoes begin to brown. Then add kale and half of the basil pesto. Cook and stir for 3 minutes.
- Push the garlic, bell pepper, potatoes, and kale to one side of the pan. Crack the eggs into the empty side. Cover and let the eggs cook until whites are just done and yolks are still runny.
- Pour the remaining pesto over everything. Divide amongst the serving plates. Enjoy!
| Course: | Breakfast, brunch, lunch, dinner |
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