Modern Egg and Potato Skillet with Zesty Tomato Butter

About this recipe

Savor a revitalized breakfast classic with crispy pan-fried potatoes and sunny-side-up eggs adorned with a zesty tomato butter. This one-pan wonder balances rustic simplicity and robust flavors, perfect for a leisurely weekend brunch or a cozy weekday breakfast. Fresh parsley and Parmesan add gourmet flair, making this dish as visually appealing as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• For the tomato butter:
• 1/2 cup unsalted butter, softened
• 1/4 cup chopped sun-dried tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Melt the butter in a large skillet over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes.

2. 2

   Add potatoes to the skillet, seasoning with salt and pepper. Cook, stirring occasionally, until golden brown and tender, about 15 minutes.

3. 3

   Create four small wells in the potato mixture and crack an egg into each. Cover and cook until eggs are set, about 5 minutes.

4. 4

   For the tomato butter, mix the softened butter, sun-dried tomatoes, tomato paste, salt, and pepper in a small bowl until well combined.

5. 5

   Spoon the tomato butter over the eggs and potatoes.

6. 6

   Sprinkle with fresh parsley and Parmesan before serving.