Fried Eggs and Potatoes
Updated April 12, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1large yellow onion, finely chopped
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼teaspoon ground turmeric
- 1tablespoon tomato paste
- 1large Yukon Gold potato (about 12 ounces), peeled and diced into ½-inch cubes
- 4large eggs
- Fresh herb of your choice, chopped, for garnish (optional)
Nutritional analysis per serving (4 servings)
261 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 8 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (12-inch) nonstick pan with a lid, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Season with salt, add the turmeric and stir until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.
- Step 2
Add the potatoes, season with about ½ teaspoon salt and a few grinds of pepper, and stir. Cook for about 2 minutes, stirring often, just until the potatoes are no longer raw. Add ¼ cup water, stir and bring to a simmer. Cover, reduce heat to medium-low and cook, stirring occasionally and adding a tablespoon or two of water if the potatoes are browning too much, until the potatoes are just tender, 7 to 9 minutes. Taste the potatoes and add more salt and pepper to taste, being mindful that the eggs will also be seasoned.
- Step 3
Make four wells in the potatoes and crack an egg in each well; season the eggs with salt and pepper. With a wooden spoon, gently poke the egg whites (without disturbing the yolk) to make them spread and cook faster. Cover and check every 30 seconds to a minute, until the whites are cooked and the yolk is to your liking, 3 to 5 minutes for a softer yolk. Remove from the heat, sprinkle with herbs, if using, and serve.
Private Notes
Comments
I make this dish several times a week, but speed up process by boiling potatoes ahead of time. I always have container of cooked small potatoes in fridge for this dish, as well as for Nicoise or other salads.
I made this recipe this morning. It turned out great. I put some garlic in because garlic makes everything better and I also added red bell peppers to add some sweetness in contrast to the savoriness of the dish and I added about tablespoon of harissa for a bit spice.
A basic recipe I make for breakfast regularly. I use Pomi strained tomatoes, as I like a lighter tomato flavor, and Vidalia onions for their sweet taste. I add cumin and a dash of Goya Adobo with pepper instead of salt and pepper and cook exactly as the recipe instructs. My potatoes are famous among my friends and family.
Made with some diced leftover spanish chorizo and skipped the turmeric. Excellent and easy almost-pantry dinner!
Delicious. I added some garlic and red pepper. Added lime zest to sour cream on the side. Yummy
I don't understand how this recipe is rated so highly. There is no way to get any texture on the potatoes, and adding this much oil only serves to make them somewhat spongy. Better off making hash browns or just baking the potatoes, and cooking the eggs separately to your liking.
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