Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp. olive oil
  • 3 small shallots (finely chopped)
  • 4-5 medium red potatoes (sliced)
  • 1 medium zucchini
  • Salt and pepper to taste
  • 1 tsp. paprika
  • 1/2 cup fresh basil leaves (finely chopped)
  • 4 Tbsp. butter
  • 8 eggs
  • 1 cup sharp cheddar cheese (grated)
  • 3 green onions (or use the greens from the shallots)
  • 2-3 fresh tomatoes

Instruction

  • Preheat oven to 400 degrees.
  • Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.
  • Add in the fresh chopped basil, removing the pan from the heat.
  • Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.
  • Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.
  • Place the skillet in the oven, without a lid, and bake for 10 minutes (until egg whites are baked through).
  • Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.
  • Garnish with sliced green onions and freshly sliced tomatoes.
  • Serve while hot.