We often make skillet potatoes for our weekend breakfasts. So as part of a blogger recipe challenge, I picked Skillet Baked Pesto & Tomato Taters, a baked eggs entrée, from Andrea at Adventures in All Things Food.
Her skillet potatoes recipe combines foods that I love to use when making pasta and grilling chicken, such as pesto and sun dried tomatoes. So I knew Baked Eggs with Skillet Potatoes in Pesto was going to be awesome!
Plus, this recipe gives me an excuse to use my favorite 10” Lodge cast iron skillet! I enjoy cooking with cast iron knowing that it’s an easy way to get a little iron into our diets. This is especially important for my daughter, Lucie, who is slightly anemic.
Cast iron also is ideal for anyone with an induction cooktop stove.
How to cook potatoes in a skillet
For fun, I used baby purple potatoes instead for my baked eggs and skillet potatoes recipe. Don’t you love the color? If you can’t find purple, go ahead and red, purple, gold or whatever variety of baby potatoes that suits your fancy since you don’t have to peel them. (Just remember to wash them!)
Make sure your potatoes are thinly sliced so they cook quickly and evenly. I used a food processor to slice the potatoes as this was the easiest way to get super thin slices. It’s worth getting your it out of the cupboard!
I fried the potatoes up in the grease from cooking up the country ham. However, if you can’t find country ham because you don’t live in the South or prefer bacon, make sure to use enough to cover your skillet. (Andrea used 4 pieces in her recipe.)
This Mama’s tips for making baked eggs & skillet potatoes
When I served this baked eggs dish for a late breakfast in my 10” skillet, I found that one egg was plenty of food for me, but that my husband wanted more. (He and my daughter, Lucie, shared another portion between the two of them.) Next time, I’ll serve this with some crusty bread or gluten free toast, so everyone feels satisfied.
If you have a 12” skillet, increase the amount of ingredients a bit and you should have room for an extra egg or two.
Have you ever made homemade pesto? I make my own in the summer using this Classic Pesto recipe when we have basil growing in the garden. I prefer making pesto from scratch since many store brands contain nuts and my daughter has a nut allergy. Instead, I use pine nuts, which are actually seeds and not nuts
Like skillet cooking? Then you'll love Quick and Easy Dinner: Pulled Pork & Cornbread Skillet, this quick and easy Sweet Potato Pork Hash recipe for brinner. Or try an Easy Nachos Recipe made in a skillet!
Baked Eggs with Skillet Potatoes in Pesto
- 1 large slice country ham (piece or pieces big enough to cover entire 10” skillet) or bacon
- 16 baby purple potatoes
- 2 garlic cloves, minced
- 1/3 cup sun dried tomatoes, diced
- 1/2 cup prepared basil pesto
- 4 eggs
- Preheat oven to 350 degrees.
- If the sun dried tomatoes are dried, soften in very hot water for 10 to 15 minutes.
- Heat 10” cast iron skillet or oven safe frying pan over medium heat. Place slice of country ham and heat until ham starts to render and curl at the edges.
- While country ham is cooking, thinly slice baby purple potatoes in a food processor.
- Remove country ham from the pan and place on cutting board. Trim fat from edges and set aside. Dice ham and set aside.
- Place sliced potatoes in skillet. Cook on medium heat until potatoes are soft, stirring occasionally. If you feel there isn’t enough grease in the skillet leftover from cooking the country ham, place some of the trimmed fat back into the skillet. (This can be removed later.)
- Once the potatoes are soft, turn up the heat to medium high to brown. Add the minced garlic.
- When potatoes are browned, turn off the heat and remove skillet from the burner.
- Evenly sprinkle the top with sun dried tomatoes. Then spoon the pesto over the top in evenly distributed dollops.
- Using a spoon, create 4 small wells in the potatoes. Break 1 egg into each well.
- Sprinkle the top with diced ham.
- Place the skillet in the oven till the eggs have set – 9-12 minutes depending on how firm you like your eggs.
- Serve straight from the oven.
- Serving size: 1 baked egg plus surrounding skillet potatoes and pesto
Published on February 10, 2014. Updated with new pictures and information.