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cubed potatoes and roasted eggs baked in a cast iron pan The image also shows a piece of greek feta cheese sprinkled with olive oil and oregano. On the right hand side there are two peices of bread and a bit lower a small bowl of greek kalamata olives

Baked eggs and roasted potatoes recipe

foodzesty
A breakfast, lunch, or dinner recipe which is prepared in under 60 minutes. A deliciously simple recipe with ingredients found at home.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine American
Servings 4 people

Equipment

  • 1 Cold Cast Iron Pan Middle size pan

Ingredients
  

  • 8 potatoes wash off excess dirt, wipe dry, and cut potatoes into cubes.
  • 8 potatoes cubed
  • 1 onion medium size sliced
  • ¼ cup olive oil
  • 1 ½ tbsp spice mix optional
  • pinch of salt
  • pinch of pepper
  • 4 eggs medium size

Instructions
 

  • Wash off the dirt and wipe the potatoes dry with a paper towel.
  • Cut into cubes
  • Add the olive oil into the pan and toss in the potatoes. Give it a good stir and then add in the sliced onion.
  • Sprinkle your favorite spices and stir. Add a bit more olive oil if needed.
  • Preheat the oven to 180c and roast the potatoes for 20 minutes. Don't stir.
  • Remove the potatoes from the oven after 20 minutes and carefully and make four wells. Break each egg carefully into each well.
  • Roast for another 10 to 15 minutes or until eggs have started to set and the egg yolks have started to thicken but are soft enough to dip into.. Serve hot with feta cheese and bread.