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Baked Eggs with Potatoes and Kale in a Cast Iron Skillet

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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