I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that’s started in a skillet on the stovetop and then popped into the oven to bake.
3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese
Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, 1 minute.
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