@feelgoodfoodie: Breakfast for a crowd with so much flavor! 🥔🥚 INGREDIENTS 2 pounds Yukon Gold potatoes, cut into ½-inch chunks 1 medium yellow onion, diced 2 tablespoons olive oil 1 teaspoon salt, plus more to taste 1 teaspoon black pepper, plus more to taste ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon oregano 12 large eggs Chopped parsley or chives, for serving (optional) INSTRUCTIONS 1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.. 2. Place the potatoes and onion on the prepared sheet pan. Add olive oil, salt, pepper, garlic powder, and oregano and toss until everything is evenly coated. 3. Spread the mixture in a single, even layer. 3. Bake for 30 minutes, stirring halfway, until the potatoes are golden brown and almost tender when pierced with a fork. 4. Remove the pan from the oven and use the back of a spoon to make 12 small wells in the potato mixture. Carefully crack an egg into each well. Sprinkle the eggs with a pinch of additional salt and pepper. 5. Return the pan to the oven and bake 8–10 minutes, just until the egg whites are set but the yolks are still slightly runny. Garnish with parsley and serve hot.

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Wednesday 23 July 2025 02:30:42 GMT