Baked Eggs and Potatoes Skillet Breakfast

This dish looks impressive and is especially wonderful when you use fresh organic vegetables and herbs. This recipe is from The Reluctant Entertainer.

• 3 Tbsp. olive oil
• 3 small shallots, finely chopped
• 4-5 medium red potatoes, sliced
• 1 medium zucchini
• Salt and pepper to taste
• 1 tsp. paprika
• 1/2 cup fresh basil leaves, finely chopped
• 4 Tbsp. butter
• 8 eggs
• 1 cup sharp cheddar cheese, grated
• 3 green onions (or use the greens from the shallots)
• 2-3 fresh tomatoes (I used heirloom)

Preheat oven to 400 degrees.

Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.

Add in the fresh chopped basil, removing the pan from the heat.

Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.

Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.

Place the skillet in the oven, without a lid, and bake for 8-10 minutes (until egg whites are baked through but you want the yokes to be runny).

Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.

Garnish with sliced green onions and freshly sliced tomatoes. Service while hot.

Serves 8