Mediterranean "Hercules" Skillet

Recipe by The Gourmet RD

Today, friends, is all about the all-mighty egg. Well, it's sort of all about the egg, and then, like 7 or 8 other fabulous ingredients that come together to make the world's best breakfast skillet.

Ingredients

• 2 tbsp olive oil (divided plus more as needed )
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• ½ lb ground lamb and/or chicken and/or beef
• ½ tbsp dried oregano leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp coarse salt and ground black pepper (divided)
• 6 small Yukon Gold potatoes (cubed)
• crushed red pepper flakes
• 8 grape or cherry tomatoes (quartered)
• ¼ cup pitted kalamata olives (sliced)
• ¼ cup feta cheese
• 4 eggs
• fresh cilantro, mint and/or dill (chopped)

Method

1. Heat 1 tablespoon oil in a large cast iron skillet to medium-high heat. Add ¾ of the onion and saute 4-5 minutes, until soft. Add garlic, oregano leaves, coriander, cumin and ½ teaspoon salt and pepper and saute 30 seconds.
   
   Add ground meat and cook until browned, about 5-6 minutes, using a spatula to break it into pieces. Taste and adjust seasonings, if necessary. Remove meat mixture from the skillet and place in a bowl; set aside.
   
   In the same skillet, heat remaining tablespoon of oil to medium heat. Add remaining ¼ of the onion and the cubed potatoes. Season with ½ teaspoon salt and pepper. Cook for 10-12 minutes, stirring frequently and adding oil if pan is too dry, until potatoes are crispy on the outside and fork tender. Taste and adjust seasoning, if necessary.
   
   Sprinkle with a few red pepper flakes, if desired. During the last 2-3 minutes of cooking the potatoes, add meat mixture and cherry tomatoes back to the pan. Top with olives and feta cheese.
   
   While potatoes cook, heat a medium-large nonstick skillet to medium heat. Coat pan with cooking spray. Crack 4 eggs into the pan and sprinkle with salt and pepper. Turn pan to low and cook, without flipping, for 2-3 minutes, until egg white is cooked, but yolk has not set. For the last minute of cooking eggs, place a fitted lid over the pan.
   
   Place eggs on top of skillet and garnish with chopped cilantro, mint and/or dill. Serve with toast and/or pita and drizzle with mint pesto and/or tzatziki sauce, as desired.

View the recipe instructions at The Gourmet RD