Instructions

• Preheat your oven to 375°F (190°C). While that's heating up, spray a baking dish with olive oil spray to make sure nothing sticks.
• Spread the chopped Beefsteak tomatoes evenly on the dish, like laying the foundation of yum.
• Sprinkle that crumbled feta cheese all over the tomatoes so each bite gets some tangy goodness.
• Make four little wells in the tomato and feta mix, one for each egg. Crack an egg carefully into each well without breaking the yolk.
• Sprinkle dried oregano on top for that herbal kick that pulls everything together.
• Bake it in your preheated oven for 25-30 minutes. Keep an eye for the eggs to set just the way you like 'em.
• While the eggs bake, get your potato dishes ready to go in the pressure cooker. Start by chopping and prepping Idaho® potatoes for the lemon potatoes and sweet potatoes for the stew.
• Use pressure cooker to handle the rest. Use slow release for the stew to keep that tender texture, quick release to stop the potatoes from overcooking, and always watch steam cues and sealing ring for safety. Your pressure build should happen quickly if the cooker’s all set right.