Baked Eggs with Spiced Potatoes

“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.”