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Greek Skillet Potatoes with Eggs
Make your egg dish complete with baby potatoes and leeks with a Greek twist, with the addition of olives and Myzithra cheese.
Servings 4
Author Mary Papoulias-Platis
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1
1.5 lb.
bag of Baby Ruby Gold Potatoes
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1
6 oz.
bag of Melissa's ready to cook leeks, or 2 fresh leeks, cleaned and chopped
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1
green pepper. diced
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4
eggs
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2
tablespoon
olive oil
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2
tablespoon
butter
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1/2
teaspoon
salt and 1/4 teaspoon pepper
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1/2
cup
shredded Myzithra Greek cheese
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Wash and cut potatoes in half.
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In a large skillet add olive oil, butter and potatoes.
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Over medium heat cover and cook potatoes until tender.
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Add water, 1/4 of a cup at a time to prevent sticking or burning.
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Remove cover and add leeks, green pepper, salt and pepper, and additional butter if needed.
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Cook vegetables until soft.
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Crack 4 eggs carefully over potato mixture.
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Add a bit of water if needed, cover and lower heat to a medium-low heat until eggs are cooked.
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Add cheese and serve.