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. Yes, I’m being dramatic, and yes, you can eat this for dinner, too. It’s just one of those meals that we call breakfast bcz there are beautiful eggs on top, but it’s something we crave allll day long. Well, I am assuming ‘we’ because pretty much everyone I know loves breakfast for dinner.
So anyway, before I get into the scrumptiousness of this entire dish, I just want to talk about my obsession with yolky eggs. I know I’ve talked about this before, but I just absolutely love how a runny, golden yolk makes the most amazing sauce. Just like that. And then it just gives such richness and depth to a dish that may be otherwise lame [but I promise, this dish is anything but lame]. Not to mention that is an absolute gorgeous deep yellow/orange that just brightens up any dish.
Did I mention I love eggs with runny yolks?
Also, see the details in my recipe on how to make the perfect sunny side-up egg. It’ll change your life.
So, about the rest of the dish. I was inspired by this little diner in our new town. They have a delicious “Hercules Skillet” with all of my favorite Mediterranean ingredients. It’s a dish I crave all the time [yes, mostly at dinnertime], so of course I had to recreate it at home in order to eat it regularly [cue the creature of habit comments], with a few upgrades. This puppy has my most favorite potatoes – Yukon gold – pan-fried to a crisp, with gyro-seasoned lamb/chicken/beef, cherry tomatoes, Kalamata olives [x75 because they’re to-die-for], FETA [also x75] and those beauteously sunnied eggs, all garnished with fresh herbaciousness.
I am pretty sure I just made up 3 or 4 words in that sentence, but it was necessary to properly explain this amazing dish.
And if you happen to have some fresh pita or grainy toast, I highly recommend it as a vehicle for this skillet. You can also drizzle the skillet with mint pesto and/or tzatziki sauce. YUM!
So what do you think – will the Hercules skillet make it’s way to your breakfast [dinner] table?
- 2 Tbsp. olive oil, divided + more as needed
- 1 yellow onion, diced, divided
- 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*
- 6-8 small Yukon gold potatoes, cubed*
- Pinch crushed red pepper flakes
- 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
- 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.
- You can also use cooked gyro meat for this recipe. If you’d like to do so, replace the gyro meat with the ground meat and spices. Just chop the gyro meat and toss it in for the last few minutes of cooking the potatoes.
- If you’d like to use frozen hash browns or American fries, you can replace the Yukon gold potatoes with them. Follow the same cooking process.
P.S. I am sorry I was MIA for, like, a week and a half. Things got reallll crazy this week, so I had to take a mini hiatus. But I am back, and I have some heavenly dishes to share with you – coming right up!