such a healthy meal, love the colors and the textures Ingredients Pesto: - 2 cups packed basil leaves - 2 clove garlic - ¼ cup raw pine nuts - ⅓ cup Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons lemon juice Everything Else: - 1 tablespoon olive oil - 3 cups fingerling potatoes, ¼” slices - ½ medium red onion - 1-2 eggs - Parmesan cheese for garnish Instructions 1) In a dry skillet, lightly toast pine nuts. Set aside and let cool slightly. In a food processor, pulse garlic. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil/lemon juice as needed. 2) In an 8″ cast iron skillet, heat olive oil over medium heat. Add in onion and cook until softened, 3-4 minutes. Stir in sliced potatoes, reduce heat to medium low, and cook until browning and tender. Add in 1-4 – ⅓ cup pesto, stirring until potatoes are covered. 3) Make well in the middle of cooked potatoes and crack desired amount of eggs, cover, and let cook until egg whites are set. Remove from heat, sprinkle with extra parmesan cheese, and serve.