Green Goddess Egg Skillet
Ingredients:
2 tablespoon olive oil
3-4 medium russet potatoes, cut into ¾ inch cubes
½ teaspoon crushed red pepper
1 lb. brussels sprouts, halves or quartered depending on the size
7 strips of bacon, roughly chopped
2 cups kale, cut or torn into bite-sized pieces
4 scallions
4 eggs
½ cup shredded mozzarella cheese
Cholula hot sauce
Salt and Pepper, to taste
olive oil in a cast iron skillet over medium heat. Add chopped potato, crushed red pepper, and salt and pepper to taste. Cook, stirring occasionally, for 20 minutes.
Add chopped bacon and brussels sprouts to the skillet and continue to cook for 10 minutes.
Stir the kale and half the green onions into the skillet and cook until the kale is wilted and tender (about 4 more minutes). Season with salt and pepper.
Using a spatula or wooden spoon, push veggies aside, creating 4 pockets for the eggs. Carefully crack the eggs into each pocket and sprinkle surrounding veggies with cheese. Cook until egg whites have set and cheese is melted (about 5 minutes). I covered my skillet with foil to move the process along.
Garnish with remaining green onion and cholula sauce— I added a few sliced jalapenos too. Serve immediately!
