Baked Eggs with Spiced Potatoes
In his new cookbook Everyday Chef: Simple Dishes for Family and Friends, Jeremy Sewall shares easy, comforting dishes like this one for Baked Eggs with Spiced Potatoes.
By Yankee Magazine|Oct 03 2025|
Jeremy Sewall's Baked Eggs with Spiced Potatoes
Photo Credit: Michael Harlan TurkellIn his new cookbook Everyday Chef: Simple Dishes for Family and Friends, Jeremy Sewall shifts from restaurant showstoppers to easy, comforting dishes designed for any night of the week. Here’s how Jeremy describes his baked eggs recipe, a favorite one-skillet breakfast:
I love cooking in cast-iron skillets—some dishes just call for a heavy, heat-retaining tool. If you add cast-iron cookware to your collection, take the time to season it well and use it often to give it that beautiful sheen. These skillets will literally last you a lifetime—my grandmother’s pans must be close to eighty years old and still work perfectly. They’re just right for this baked egg dish, which you can make for breakfast, brunch, or even lunch. I use ham here—be sure to use a ham steak, not deli ham—but you can also substitute bacon or breakfast sausage. Look for golf ball–sized red potatoes and leave the skins on. If you don’t have a cast-iron skillet, just sauté everything together and transfer to a baking dish, then add the eggs right before it goes into the oven.
Read senior food editor Amy Traverso’s Q&A with Jeremy Sewall:
Jeremy Sewall on Cooking at Home (and Why You Should Buy the Stock)
Yield:
4 servings
Ingredients
5 red potatoes, washed and cut into wedges
2 tablespoons extra-virgin olive oil
½ teaspoon smoked paprika
¼ teaspoon turmeric
Kosher salt and freshly ground black pepper
1 bunch broccoli rabe
3 tablespoons canola oil
1 small Spanish onion, peeled and thinly sliced
1 pound ham steak, skin trimmed off and diced
2 cloves garlic, peeled and chopped
1 beefsteak tomato, cored and diced, juices reserved
¼ cup chicken or vegetable stock
4 large eggs
4 slices crusty bread, toasted (optional)
Instructions
Preheat the oven to 350ºF.
On a baking sheet, toss the potato wedges with the olive oil, smoked paprika, and turmeric and season with salt and pepper. Bake for 15 minutes, then remove and allow to cool. (The potatoes will be just barely cooked.) Leave the oven on.
Cut off the ends of the broccoli rabe, remove the large leaves, and slice the stalks and tops into ½-inch pieces.
In a 10-inch cast-iron skillet, heat the canola oil over medium heat. Add the onions and sauté until they begin to color, 3 to 4 minutes. Add the ham and cook until it starts to brown a little, about 2 minutes. Add the broccoli rabe and garlic and sauté, stirring frequently, until everything begins to soften, 3 to 4 minutes.
Remove the pan from the heat and stir in the potatoes, chopped tomato and reserved juices, and the stock; season with salt and pepper. Place the skillet over medium heat and bring to a gentle simmer. Remove from heat and with the back of a measuring scoop, make 4 small wells for the eggs to sit in. Crack 1 egg over each well. Carefully transfer the pan to the oven and bake for 12 minutes. Serve with toast, if using.
