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Baked Eggs with Potatoes and Kale in a Cast Iron Skillet

This healthy and hearty skillet of baked eggs atop creamy Yukon gold potatoes, feta and intermittently crispy kale makes a great breakfast, brunch or dinner.

Baked Eggs Recipe with Potatoes and Kale | Umami GirlI love this kind of meal. Lots of savory flavors. Textural elements in friendly competition. Whole foods enhanced just enough to coax out their best natural qualities. One pan. Oven only. The cooking time takes about an hour but is almost entirely hands-off, giving you a built-in window to grab a glass of wine or a cup of coffee and chat or read or conspire to save the republic. 

Baked Eggs Recipe with Potatoes and Kale | Umami GirlIt’s also serious comfort food. I’ve heard — I’ve HEARD — it’s good fuel for introvert activists. People calling Congress for the first time, who maybe need to be coaxed down from a little adrenaline spike at the end of the day 12 days in a row and counting.

Baked Eggs Recipe with Potatoes and Kale | Umami GirlOr maybe you’re just hungry? That’s cool too. At the end of the day, it’s what unites us all. Dig in.

Talk to you soon.

Carolyn xx

Baked Eggs with Potatoes and Kale in a Cast Iron Skillet

Preparation 00:05 Cook Time 00:55 Total Time 1:00
Serves 4     adjust servings

Baked eggs with potatoes and kale makes a savory and satisfying one-pot breakfast, brunch or dinner.


  • 2 pounds Yukon gold potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 large garlic cloves, smashed
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 8 ounces lacinato kale
  • 3 ounces crumbled feta
  • 8 eggs
  • 1/2 cup chopped flat-leaf parsley


Preheat oven to 400°F with a rack in the center. Cut potatoes into cubes of about 3/4-inch. Place in a 12-inch cast iron skillet. Toss with the olive oil, salt, a few good grinds of pepper, the garlic, rosemary and thyme. Roast for 30 minutes, stirring after 20.

Meanwhile, remove stems from kale and tear leaves into bite-sized pieces. After 30 minutes, stir kale into pan and roast 10 minutes more.

Remove rosemary and thyme sprigs. Sprinkle feta over skillet contents, then crack in eggs. Bake for about 15 minutes, checking after 10, until eggs are set to your liking.

Sprinkle with parsley and serve.


1 review



Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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