Mediterranean Breakfast Skillet
Ingredients
-
2
tablespoons
olive oil
-
1
yellow onion
peeled and diced
-
½
pound
ground lamb, beef or chicken
-
3
cloves
garlic, peeled and minced
-
½
tablespoon
dried oregano leaves
-
1
teaspoon
ground coriander
-
1
teaspoon
ground cumin
-
1
teaspoon
coarse salt
-
1
teaspoon
ground black pepper
-
Pinch
crushed red pepper flakes
-
6-8
small
Yukon gold potatoes, cubed
-
8-10
grape or cherry tomatoes
quartered
-
¼
cup
pitted Kalamata olives, sliced
-
¼
cup
crumbled feta cheese
-
4
large
eggs
-
Fresh
cilantro, mint and/or dill, chopped, for garnish
Instructions
- Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat and sauté the onion until soft.
- Add the ground meat and cook until browned, breaking it up as it cooks.
- Stir in garlic, oregano, coriander, cumin, ½ teaspoon salt, black pepper, and crushed red pepper flakes, cooking until fragrant.
- Transfer the meat mixture to a bowl and set aside.
- In the same skillet, heat the remaining oil and add the cubed potatoes, seasoning with salt and pepper.
- Cook the potatoes until crispy and tender, adjusting seasoning as needed.
- In the last few minutes of cooking, add the meat mixture and cherry tomatoes back to the skillet, topping with olives and feta cheese.
- Meanwhile, cook the eggs in a separate nonstick skillet until the whites are set but the yolks are still runny.
- Place the cooked eggs on top of the skillet and garnish with fresh herbs.
- Serve with toast or pita.
Nutrition Facts (estimated)
Servings
4
Calories
386
Total fat
16g
Total carbohydrates
38g
Total protein
23g
Sodium
502mg
Cholesterol
235mg
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