Pesto, Egg & Potato Skillet

• portionen: 4 servings
• gesamtzeit: 30 minutes

Zutaten

2 tablespoons extra-virgin olive oil

1 medium red bell pepper, diced (about 1 cup)

1 cup yellow onion, diced

3 cups red potatoes, scrubbed and chopped into ½-inch pieces

1/4 teaspoon salt

1/4 teaspoon pepper

¼ cup store-bought pesto

4 large eggs

Anweisungen

Heat 2 tablespoons oil in a cast-iron skillet over medium heat. Add diced pepper and onion and sauté until fragrant, 3 to 5 minutes.

Add chopped potatoes, ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat to medium-low; cover and cook, stirring occasionally to prevent sticking, until the potatoes are tender, 15 to 17 minutes.

Add ¼ cup pesto and stir until well distributed. Create 4 divots in the potatoes; crack an egg into each. Reduce heat to low; cover and cook until the egg whites are solid and no longer translucent, 7 to 9 minutes.

Serve warm and enjoy!

Nährwertangaben

• Kalorien: 318 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 13 g
• Transfett: 0 g
• Cholesterin: 186 mg
• Natrium: 440 mg
• Gesamtkohlenhydrate: 29 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 6 g
• Eiweiß: 11 g