Ingredients
Vegetables & Aromatics
- 6 small yellow potatoes, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 3 large kale leaves, de-stemmed and chopped
Others
- 2 tbsp olive oil
- 4 large eggs
- 2 tbsp basil pesto (homemade or store-bought)
- Feta cheese, for sprinkling (amount to taste)
- Salt and pepper, to taste
Instructions
- Warm olive oil and sauté aromatics: Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the minced garlic and chopped red bell pepper, stirring frequently for 3 to 4 minutes until fragrant and slightly softened.
- Cook the potatoes: Add the chopped yellow potatoes to the pan and season with salt and pepper. Stir to combine, cover the pan, and cook for about 15 minutes, stirring occasionally, until the potatoes are softened and beginning to brown.
- Add kale and pesto: Stir in the chopped kale and half of the basil pesto. Continue cooking while stirring for 2 to 3 minutes until the kale has wilted and softened.
- Cook the eggs in the skillet: Create four small wells in the skillet mixture and crack one egg into each well. Cover the pan and cook until the egg whites are set but the yolks remain runny, approximately 4 to 5 minutes depending on heat.
- Finish and serve: Remove the skillet from heat, dollop the remaining basil pesto over the eggs and vegetables, sprinkle with feta cheese to taste, and serve immediately.
Notes
- You can substitute kale with spinach or chard if preferred.
- For a vegan version, omit eggs and feta or replace with tofu and vegan cheese.
- Adjust cooking time for eggs to achieve desired yolk consistency.
- Use homemade pesto for the freshest flavors, or store-bought for convenience.
- Add a pinch of red pepper flakes for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Low Fat
