Mediterranean Breakfast Skillet

A Mediterranean-inspired breakfast skillet with potatoes, spiced ‘gyro’ meat, tomatoes, feta, olives and herbs topped with over-easy eggs.

It’s a fun and delicious way to incorporate spices and herbs into your breakfast routine.

How to make this Mediterranean Breakfast Skillet

Featured Ingredients

• Onion and garlic: Aromatics for that amazing flavor.
• Ground meat: Lamb, beef or chicken.
• Spices and herbs: Oregano, cumin, coriander and crushed red pepper flakes.
  • Fresh herbs like dill, cilantro or mint, for serving.
• Potatoes: Yukon golds are perfect here.
• Tomatoes: Sliced cherry tomatoes to brighten up the skillet.
• Kalamata olives and feta: For that briny, salty goodness.
• Eggs: Perfectly cooked over-easy.

Step-by-Step Instructions

1. Heat 1 tablespoon oil in a large cast iron skillet to medium-high heat.
2. Add the onion and saute 4-5 minutes, until soft.
3. Add the ground meat and saute 5-7 minutes or until browned, breaking it up with a wooden spoon as it cooks.
4. Add the garlic, oregano leaves, coriander, cumin and ½ teaspoon salt, black pepper and crushed red pepper flakes and saute 30-60 seconds or until fragrant.
5. Transfer the spiced meat mixture to a bowl and set aside.
6. In the same skillet, heat the remaining tablespoon of oil to medium.
7. Add the cubed potatoes. Season with the remaining salt and pepper.
8. Cook for 10-12 minutes, stirring frequently and adding oil if pan is too dry, until potatoes are crispy on the outside and fork tender.
9. Taste and adjust the seasoning, if necessary.
10. During the last 2-3 minutes of cooking the potatoes, add meat mixture and cherry tomatoes back to the pan. Top with olives and feta cheese.
11. While the potatoes cook, heat a medium nonstick skillet to medium heat. Coat the pan with cooking spray.
12. Crack 4 eggs into the pan and sprinkle with salt and pepper. Turn the pan to low and cook, without flipping, for 2-3 minutes, until egg white is cooked, but yolk has not set.
13. For the last minute of cooking eggs, place a fitted lid over the pan.
14. Place eggs on top of the skillet and garnish with chopped cilantro, mint and/or dill.
15. Serve with toast or pita.

Breakfast recipes to add to your list:

• Breakfast Casserole with Bacon
• Crispy Hash Brown Patties
• Chocolate Chip Baked Oats
• Copycat Starbucks Egg Bites
• Apple Pie Overnight Oats
• Walnut Chai Pancakes
• Dark Chocolate Granola with Coconut

Mediterranean Breakfast Skillet

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A breakfast skillet with potatoes, spiced “gyro meat”, tomatoes, feta and olives, topped with over-easy eggs.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 30-35 mins
• Total Time: 40-50 mins
• Yield: Serves 4
• Category: Breakfast
• Method: Stove-Top
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil, divided + more as needed
• 1 yellow onion, peeled and diced
• ½-pound ground lamb, beef or chicken
• 3 cloves garlic, peeled and minced
• ½ tablespoon dried oregano leaves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon coarse salt, divided
• 1 teaspoon ground black pepper, divided
• Pinch crushed red pepper flakes
• 6–8 small Yukon gold potatoes, cubed
• Pinch crushed red pepper flakes
• 8–10 grape or cherry tomatoes, quartered
• ¼ cup pitted Kalamata olives, sliced
• ¼ cup crumbled feta cheese
• 4 large eggs
• Fresh cilantro, mint and/or dill, chopped, for garnish

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Instructions

1. Heat 1 tablespoon oil in a large cast iron skillet to medium-high heat. Add the onion and saute 4-5 minutes, until soft.
2. Add the ground meat and saute 5-7 minutes or until browned, breaking it up with a wooden spoon as it cooks.
3. Add the garlic, oregano leaves, coriander, cumin and ½ teaspoon salt, black pepper and crushed red pepper flakes and saute 30-60 seconds or until fragrant.
4. Transfer the spiced meat mixture to a bowl and set aside.
5. In the same skillet, heat the remaining tablespoon of oil to medium. Add the cubed potatoes. Season with the remaining salt and pepper.
6. Cook for 10-12 minutes, stirring frequently and adding oil if pan is too dry, until potatoes are crispy on the outside and fork tender. Taste and adjust the seasoning, if necessary.
7. During the last 2-3 minutes of cooking the potatoes, add meat mixture and cherry tomatoes back to the pan. Top with olives and feta cheese.
8. While the potatoes cook, heat a medium nonstick skillet to medium heat. Coat the pan with cooking spray. Crack 4 eggs into the pan and sprinkle with salt and pepper. Turn pan to low and cook, without flipping, for 2-3 minutes, until egg white is cooked, but yolk has not set.
9. For the last minute of cooking eggs, place a fitted lid over the pan. Place eggs on top of the skillet and garnish with chopped cilantro, mint and/or dill.
10. Serve with toast or pita.

Notes

Cooking Tip: You can also use cooked gyro meat for this recipe. If you’d like to do so, replace the gyro meat with the ground meat and spices. Just chop the gyro meat and toss it in for the last few minutes of cooking the potatoes.

Cooking Tip: If you’d like to use frozen hash browns or American fries, you can replace the Yukon gold potatoes with them. Follow the same cooking process.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 386
• Sugar: 3g
• Sodium: 502mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 235mg

P.S. I am sorry I was MIA for, like, a week and a half.  Things got reallll crazy this week, so I had to take a mini hiatus.  But I am back, and I have some heavenly dishes to share with you – coming right up!