Start by warming olive oil in a pan over medium high heat, add minced garlic and chopped red bell pepper and stir for 3-4 minutes until fragrant.
Mix in chopped yellow potatoes and season them with salt and pepper to your liking.Cover the pan and cook the potatoes for approximately 15 minutes until softened and beginning to brown.
Add chopped kale and half of the basil pesto, stirring until the kale has softened, approximately 2-3 minutes.
Make room in the pan to crack in 4 eggs. Cover, and let the eggs cook until whites are done but yolks are still runny.
Top with remaining pesto, sprinkle with feta cheese, and serve!
How to Store Leftovers:Leftovers of this Pesto Eggs & Potato Skillet can be stored in an airtight container in the fridge up to 3 days. You can choose to reheat it either in the microwave or in a pan on the stove.