- 16 oz. Tasteful Selections® potatoes
- 3 tbsp. olive oil, divided
- Salt and pepper, to taste
- ½ medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 c. fresh baby spinach
- ¼ c. feta, crumbled
- 5 eggs
- 1 tbsp. fresh parsley, chopped
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Instructions
Preheat oven to 425-degrees. Place a large cast-iron or oven proof skillet on the middle rack. Toss potatoes, 1 tablespoon olive oil, salt and pepper. Transfer potatoes to the hot skillet and arrange in an even layer. Roast for 15-20 mins, or until fork-tender. Remove the skillet from the oven and add remaining 2 tablespoons of olive oil, onion and garlic. Cook over medium-high heat for 3-4 minutes, or until onions are softened. Stir in spinach, and cook until wilted. Sprinkle feta over potato mixture, make 5 spaces with a spoon, and crack an egg into each space. Cover and cook over medium heat for 5-7 minutes, until whites are set and yolks are still runny. Sprinke with parsley and serve immediately.
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