This simple skillet recipe is the perfect dish to prepare when you come back from vacation (or a long day at work) to a bare pantry and a nearly empty fridge. It gets food on the table fast by relying on flavorful long-lasting staples that don’t wilt while you’re out of town. Sauerkraut (which keeps up to six months in the refrigerator) adds bright, funky freshness to golden brown potatoes and jammy eggs. And the whole meal comes together in about 30 minutes, start to finish.
What you’ll need
Medium Skillet
$50 At Amazon
Chef’s Knife
$115 At Hedley and Bennett
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
⅓
1
1
2
1
½
1
4
Need to make a substitution?
Preparation
Step 1
Heat ⅓ cup extra-virgin olive oil or vegetable oil in a medium skillet over medium-high. Arrange 1 large russet potato (about 1 lb.), scrubbed, cut into 1" pieces, in a single layer, season with kosher salt, and cook, undisturbed, until golden brown underneath, 7–9 minutes. Turn potato over, scraping up any browned bits.
Step 2
Scatter 1 small onion, finely chopped, and 2 garlic cloves, finely chopped, over potato and season with salt. Cook, undisturbed (there should be enough room for everything to have contact with the pan but stir if needed), until potato is golden brown underneath, about 5 minutes.
Step 3
Mix in 1 Tbsp. smoked paprika and ½ tsp. cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add 1 cup coarsely chopped drained sauerkraut and toss to combine. Reduce heat to low and create four 2"-wide divots in mixture with a spoon. Working one at a time, crack 4 large eggs into divots. Cover and cook until whites of eggs are set but yolks are still jammy, about 5 minutes.
Step 4
Remove skillet from heat and drizzle a little sauerkraut brine over to serve.