Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Add 3 cloves of minced garlic and 1 chopped red bell pepper to the skillet; sauté for 3-4 minutes until fragrant.

Incorporate 2 cups of chopped yellow potatoes, seasoning with salt and pepper; cover and cook for about 15 minutes until tender.

Add 2 cups of chopped kale and half of the basil pesto; stir and cook for an additional 2-3 minutes.

Create four wells in the mixture and crack 4 eggs into each; cover and let cook for 3-5 minutes.

Drizzle the remaining basil pesto over the skillet and crumble feta cheese on top; serve warm.