Potato Skillet with Baked Eggs and Kale Pesto

Instructions:

1. Step 1:

   Thinly slice sweet potato and red potato into rounds.

2. Step 2:

   Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat. Add in sliced red and sweet potatoes, coating in the oil. Cook for 8 minutes, stirring occasionally.

3. Step 3:

   Add 1/4 cup of water to skillet, cover and cook 10 additional minutes, or until potatoes are soft when pricked with a fork.

4. Step 4:

   Prepare pesto while potatoes are cooking. Tear kale leaves and stems into a food processor. Add basil, almonds, yeast, garlic, and remaining 1 1/2 tbsps of olive oil.

5. Step 5:

   Juice lemon and add 1 1/2 tablespoons of juice to the blender. Process until leaves are broken down, but not completely smooth. Add extra oil or water as needed to reach the desired consistency. Season with salt and pepper to taste.

6. Step 6:

   Fold pesto into the skillet until potatoes are well coated.

7. Step 7:

   Meanwhile, crack eggs into a seperate skillet and cook 2 minutes. Flip and cook 1 additional minute, or until egg whites are opaque and yolks are slightly wobbly.

8. Step 8:

   Divide potato skillet onto plates and top each with fried eggs.