Name: Pesto, Egg & Potato Skillet
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
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

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Conner Family Recipes

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.

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

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

Pesto, Egg & Potato Skillet

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