Easy One-Pan Breakfast Recipe
This Cast Iron Eggs and Potatoes recipe is the kind of breakfast that feels rustic, comforting, and effortlessly delicious, especially on the second day of Easter, when you want something hearty but simple after a weekend of celebration.
Equipment
- 1 cast iron pan
- 1 cutting board
- 1 knife
Ingredients
- 10 potatoes Wash off excess dirt, wipe dry, and cut potatoes into cubes.
- 1 onion medium-sized sliced
- 4 eggs medium size
- ¼ cup olive oil
- salt
- pepper
- ½ cup fresh spinach optional
Instructions
- Rinse the potatoes to remove any dirt, then pat them dry with a paper towel.
- Cut them into small cubes. Warm the olive oil in your pan and add the potatoes, stirring to coat them.
- Once they start to sizzle, add the sliced onion.
- Season the potatoes with your favorite spices and stir to coat. If the pan looks dry, drizzle in a bit more olive oil.
- Preheat your oven to 180°C and roast the potatoes for 20 minutes. Don’t stir them so they can develop those golden, crispy edges.
- After 20 minutes, take the pan out and gently create four small wells.
- Crack an egg into each one. Return the skillet to the oven and bake for another 10–15 minutes, until the whites are set and the yolks are still soft enough for dipping.
- Toss in the fresh spinach, and sauté until the spinach wilts.
- Serve warm with feta and plenty of bread.