This dish is pretty much the perfect meal. Any time of the day. Craving something savory for breakfast? Bingo, check that. Dreaming about bringing out brinner (a.k.a. breakfast for dinner) featuring a spin on regular fried eggs? Heck yeah, bring it.

With this one pot meal, breakfast, or brinner, comes together in a snap. If you’re craving an extra hit of Italian flavor, feel free to add some warmed-up, jarred marinara to the dish. But if you do, plan on serving it alongside some great sourdough bread to sop up every last morsel.

Pepperoni Italian Egg Skillet
Makes 2 servings


3 tablespoons butter
½ cup onion, chopped
1 cup pepperoni, sliced or diced
2 cups cherry tomatoes
2 cups new potatoes, cooked and sliced
1 teaspoon oregano
½ teaspoon kosher salt, plus more to taste
½ cup fresh spinach leaves
4 eggs
¼ cup fresh basil leaves
1 cup Ricotta cheese


In a 9-inch skillet, melt butter over medium heat and cook onion and pepperoni together until onion starts to become translucent, about 3 minutes. Add new potatoes, tomatoes and oregano, and ½ teaspoon salt. Stir and cook for another 5 minutes.

Add spinach and with a spoon create 4 nests in potatoes for eggs to cook in, add eggs and then cover and cook for 2-4 minutes depending on your egg preference. Garnish with basil leaves and dollops of ricotta cheese. Season with salt if needed and serve.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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