Recipe- Spiced Indian Potatoes And Egg Skillet

We should always have breakfast like kings and this 15 minute Spiced Indian Potatoes and Egg Skillet is slowly becoming staple food on busy morning, because even the most busy days deserve to be kicked off with a happy tummy, right!?

I usually end up making skillet breakfasts like this Indian potatoes and egg when we have company, which is quite often. And it’s just so fun sitting around the table sharing breakfast which everyone can have at the same time. There is no you cook-we eat business which is such a bore, and totally unfair to the cook. I make a big batch in a casserole or a skillet like this, and then we just all go at it with slices of warm, crusty bread, fresh fruit and loooots of masala chai.

And you know what, I’m sure once you make this, you guys are going to get really creative with this recipe. It’s just one of those which you’ll make your own. Throw in some peppers, sausages, mushrooms or paneer and it’ll become your own creation in a jiffy. Once or twice, we’ve made it with all of thooosee because umm, new flavors are just never enough.

Ingredients

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

Method

* 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.