Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.

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  • In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

Cook's Notes

Use the back of a large spoon to hollow out wells for cooking the eggs. This helps them cook evenly and keeps portions separate for easy serving.

Reviews (1)

76 Ratings
  • 5 star values: 21
  • 4 star values: 30
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 5
Rating: Unrated
03/18/2017
Me encanto, y claro que lo volvería a hacer.