3 tablespoons olive oil
1 1/2 pounds red potatoes, sliced
Salt & pepper, to taste
1 teaspoon paprika
Flat leaf parsley, chopped
1 cup sharp cheddar cheese, shredded
3 green onions, sliced
Preheat oven to 400 degrees. Coat cast-iron skillet with olive oil over medium heat. Add potatoes, sprinkle with salt, pepper, and paprika. Cook, stirring occasionally, until golden brown and tender. Toss in a handful of chopped parsley, and remove from heat.
Create 4 evenly spaced wells in the potatoes. Put a dab of butter in each well, and crack 2 eggs into each (careful not to break the yolks). Place skillet in oven and bake until egg whites are cooked through and yolks are still runny, about 10 minutes.
Remove skillet from oven, sprinkle with cheese, and bake for an additional 1-2 minutes until cheese melts. Garnish with sliced green onions and chopped parsley.
Tip: All that you do, do with love.
-Cindy Petters, “Where Women Cook,” Sep/Oct/Nov 2012