Pesto Potatoes with Egg
from Naturally Ella
1 Tbs. olive oil
1/2 red onion, diced
3 cups small potatoes, 1/4" slices
1/3 cup pesto
1. Heat olive oil in a skillet over medium heat. Add onion and cook until softened.
2. Stir in potatoes, add 1/4 cup water, reduce heat to medium-low, cover, and cook until tender (about 15 minutes), stirring occassionally.
3. Stir in pesto until potatoes are well covered, make a well in the center, and crack the eggs in. Cook until egg whites are set, sprinkle with Parmesan cheese, and serve.