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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.


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