Egg and Potato Skillet with Tomato Butter
This hearty breakfast skillet is perfect for a lazy weekend morning. Crispy potatoes and eggs are topped with a flavorful tomato butter for a delicious and satisfying meal.
Nutrition Per Serving
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- For the tomato butter:
- 1/2 cup butter, softened
- 1/4 cup chopped sun-dried tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the potatoes, salt, and pepper and cook, stirring occasionally, until the potatoes are golden brown and tender, about 15 minutes.
- Make 4 wells in the potato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set, about 5 minutes.
- Meanwhile, make the tomato butter: In a small bowl, stir together the softened butter, sun-dried tomatoes, tomato paste, salt, and pepper.
- To serve, spoon the tomato butter over the eggs and potatoes and sprinkle with parsley and Parmesan cheese.
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