Pesto Eggs and Potato Skillet
Pesto Eggs and Potato Skillet is a healthy one-pan breakfast made with crispy potatoes, basil pesto, kale, and eggs.Ready in just 35 minutes.Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 tbsp olive oil
- 6 small yellow potatoes chopped
- 1 medium red bell pepper chopped
- 2 cloves garlic minced
- 3 large kale leaves stems removed and chopped
- 4 large eggs
- 2 tbsp basil pesto
- Salt to taste
- Black pepper to taste
- Feta cheese for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the minced garlic and chopped red bell pepper. Cook for 3–4 minutes until fragrant and slightly softened.
- Stir in the chopped potatoes and season generously with salt and black pepper.
- Cover the skillet and cook for about 15 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
- Add the chopped kale along with half of the basil pesto. Stir until the kale wilts, about 2–3 minutes.
- Create four small spaces among the vegetables and carefully crack an egg into each space.
- Cover the skillet and cook until the egg whites are fully set while the yolks remain runny, or cook longer if you prefer firmer yolks.
- Spoon the remaining pesto over the skillet. Sprinkle with feta cheese if desired and serve immediately.
- This Pesto Eggs and Potato Skillet is best enjoyed fresh with toasted sourdough, avocado slices, or fresh fruit.
Notes
- Homemade basil pesto provides the freshest flavor, but quality store-bought pesto works just as well.
- Add crumbled goat cheese instead of feta for a creamier finish.
- Serve alongside toasted artisan bread or roasted tomatoes for a complete brunch.
- Adjust seasoning after adding pesto, as pesto already contains salt.