Description
A rustic and satisfying one-skillet meal featuring golden pan-roasted potatoes and gently cooked eggs, seasoned with garlic and paprika, and finished with fresh parsley. Perfect for breakfast, brunch, or a cozy dinner.
Ingredients
Scale
- 4 medium Yukon Gold Potatoes: diced small, for a creamy center and crispy edges
- 4 large Eggs: provide richness and make the dish complete
- 3 tablespoons Olive Oil: helps crisp the potatoes and adds flavor
- 2 Garlic Cloves: minced, for a bold aromatic punch
- 1 teaspoon Smoked Paprika: adds warmth and a subtle smokiness
- 1 teaspoon Salt: enhances the natural flavors
- ½ teaspoon Black Pepper: brings a gentle heat
- 2 tablespoons Fresh Parsley: chopped, for a bright and herby finish
Instructions
- Preheat Your Equipment: Heat a nonstick skillet over medium heat and add olive oil.
- Combine Ingredients: Add diced potatoes, coating them in oil, and season with salt, pepper, garlic, and paprika.
- Prepare Your Cooking Vessel: Spread potatoes in a single layer and let them cook undisturbed for 4–5 minutes to form a golden crust.
- Assemble the Dish: Once potatoes are crispy and tender, create small wells and crack in the eggs.
- Cook to Perfection: Cover with a lid and steam until eggs are set and yolks remain soft, about 3–5 minutes.
- Finishing Touches: Remove from heat, top with chopped parsley, and season eggs lightly.
- Serve and Enjoy: Serve hot with bread, greens, or your favorite brunch sides.
Notes
- Use waxy potatoes like Yukon Golds or red potatoes for best results.
- Parboiling potatoes speeds up cooking and improves crispiness.
- Try adding feta or cheddar for an extra layer of flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 190mg
Keywords: pan-roasted potatoes, eggs skillet, crispy potatoes and eggs, brunch recipe, vegetarian skillet meal