Adapted from a recipe that came originally from The Splendid Table.
Ingredients:
1 pound potatoes, peel on, thinly sliced 1 large Portobello mushroom, thinly sliced, if desired 1 medium onion, thinly sliced 6 large garlic cloves, thinly sliced Grated zest of half a large lemon 1/2 cup tightly-packed fresh dill leaves, coarsely chopped 4 tablespoons olive oil Salt and pepper 4 large eggs Juice of half a large lemon
Preparation:
Preheat the oven to 450ºF. Have a 12-inch, slant-sided skillet (ideally cast iron) with an ovenproof handle ready to go. In a large bowl, toss together the potatoes, mushrooms, onion, garlic, lemon zest, half of the dill, about 2 tablespoons oil (enough to moisten everything) with salt and pepper to taste.
Set the skillet over medium-high heat, lightly film it with oil and let the oil get hot, but not smoking. Using a spatula spread the potato mixture over the bottom and sides of the skillet in as thin a layer as possible. Carefully transfer the skillet to the oven.
Bake about 15 minutes, or until the potatoes are tender when pierced and are starting to brown. Using two oven mitts, carefully remove the skillet from the oven. Break the 4 eggs on top of the potatoes. Sprinkle them with a little salt and pepper. With the heat proof mitts, carefully put the skillet back in the oven. Bake another 5 minutes, or until the egg whites are firm, and the yolks are creamy but not runny.
With the two oven mitts, remove the skillet from the oven, squeeze the lemon juice over the mixture in the pan, then scatter the remaining dill over all. Wrap a thick towel around the skillet handle to protect yourself from being burned.
Use a pancake turner to slip out the eggs and potatoes onto four dinner plates and serve right away.