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Spiced Indian Potatoes and Egg cooked in a skillet and garnished with coriander.
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Spiced Indian Potatoes and Egg Skillet

Spiced Indian Potatoes & Eggs, cooked in a skillet for a easy holiday morning breakfast recipe. Crowd pleaser, kid friendly and gluten free.
Course Breakfast
Cuisine North Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 Portions
Calories 465kcal
Author Richa

Ingredients

  • 2 tablespoons Olive Oil
  • ½ teaspoon Cumin Seeds
  • 1 Onion sliced
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Chilli / Paprika Powder
  • 3 Potatoes boiled and peeled (large)
  • 2-3 Eggs
  • Salt to taste
  • Chopped Coriander for topping

Instructions

  • Cut the potatoes into 1 inch pieces and set aside.
  • Heat oil in a skillet and add cumin seeds. Once they start to splutter, add onions and saute for 2-3 minutes. Add all the spices and cook for another minute.
  • Add potatoes and salt and toss the potatoes and roast them in the skillet for 2-3 minutes till slightly crisp. Make a well in the potatoes and crack eggs into it. Cover and cook for 7-8 minutes till the whites are set and the yolks are still runny. Top with chopped coriander and serve hot with masala chai.

Notes

  1. Be sure to roast and cook the potatoes sufficiently before adding the egg. Egg can overcook very easily so you won't be able to cook it for longer in case the potatoes still need time. 
  2. If you like, you can cook the eggs and potatoes separately as well. This way you can cook eggs in the style you like - scrambled, poached or even fried. Just serve it alongside the potatoes. 
  3. Garnish with some chopped coriander leaves to give this dish an extra light fresh flavour. 

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 87mg | Potassium: 1486mg | Fiber: 9g | Sugar: 5g | Vitamin A: 484IU | Vitamin C: 67mg | Calcium: 83mg | Iron: 5mg