a colorful breakfast skillet… for dinner! herbed fingerling potatoes pan fried with sauerkraut, purple kale, chives, and a couple of runny nested eggs.
quarter the potatoes (or cut the tiny ones in half) and roast on an oiled pan with plenty of salt, pepper and herbs - fresh or dry. once potatoes are cooked through and golden brown, set aside and saute the sauerkraut for about ten minutes to bring out its deep earthy flavor. toss the potatoes back in the pan, making a few holes for the eggs. crack an egg in each nest, keeping the yolks in tact. sprinkle with chopped kale and cover, allowing the eggs to cook - just a minute or two if you like them runny like i do, or a little longer if you prefer them well done. remove from heat and sprinkle with fresh chives and a pinch of red pepper powder or cayenne. this dish is so pretty, don’t bother trying to serve it on individual dishes… eat your breakfast (or dinner in this case) korean style and share it straight from the skillet!
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