Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons butter (divided)
  • 2 cups shredded cabbage ((about 1/2 large head))
  • 1 small sweet potato (diced into 1/2 inch cubes)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 4 oz. corned beef (sliced)
  • 4 eggs
  • fresh chopped parsley (for garnish (optional))

Instruction

  • Preheat oven to 425 degrees F.
  • Melt 1 tablespoon butter in a cast iron skillet (or other heavy, oven-safe skillet) over medium high heat.
  • Add the sweet potatoes and cabbage. Season with salt and pepper to taste, and stir.
  • Cook over medium heat, stirring occasionally, until sweet potatoes are fully cooked and cabbage is softened (10-15 minutes).
  • Remove from heat and stir in remaining 1 tablespoon butter, along with corned beef.
  • Using a spoon, make four wells in the cabbage mixture. Crack an egg into each one.
  • Bake for 10 minutes or until whites of egg are set and yolks are still runny (or longer if you want cooked yolks).
  • Garnish with parsley and serve hot fresh out of the oven.