Pesto, Egg & Potato Skillet

• servings: 4 servings
• total time: 30 minutes

Ingredients

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

Directions

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!

Nutrition

• Calories: 318 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 186 mg
• Sodium: 440 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 11 g