BECKY LUIGART-STAYNER
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Yields: 4
Prep Time: 0 hours 20 mins
Total Time: 1 hour 0 mins
Yukon gold potatoes, cut into 3/4-inch pieces
small bell peppers (1 red and 1 orange), cut into 3/4-inch pieces
red onion, cut into 1/2-inch pieces
cloves garlic, smashed
olive oil
Kosher salt and freshly ground black pepper
large eggs
Chopped fresh flat-leaf parsley, for sprinkling
- Preheat oven to 425°F with oven rack 6 inches from heat. Toss together potatoes, peppers, onion, garlic, and oil in a 12-inch cast-iron skillet. Season with salt and pepper. Roast, stirring once, until potatoes are just tender and beginning to turn golden brown, 30 to 35 minutes.
- Remove skillet from oven and change oven setting to broil. Make 8 small wells in vegetable mixture, and carefully crack an egg into each. Broil to desired doneness, 4 to 6 minutes for a runny yolk. Sprinkle with parsley just before serving.
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March 02, 2021 at 03:48AM
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