Make this one-pan brunch dish, then check out our shakshuka, breakfast tacos and more easy brunch recipes.


  • 1 tbsp ghee or vegetable oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 350g potato, peeled and diced into 1cm cubes
  • 1 tsp ground turmeric
  • 1 tsp pul biber
  • 2 tsp dried oregano
  • 100g feta, broken into rough chunks
  • 4 eggs
  • a handful coriander, chopped
  • 4 slices sourdough or flatbreads, to serve


  • STEP 1

    Melt the ghee in a medium lidded frying pan over a medium heat and sizzle the whole spices for 1 minute before adding the potato, turmeric, pul biber and oregano, stirring to coat the potatoes.

  • STEP 2

    Season generously and fry for 10 minutes, stirring occasionally to prevent burning. Put the lid on and leave the potatoes to steam for 10 minutes – you can hold the lid on the pan firmly and shake the pan occasionally to prevent burning.

  • STEP 3

    Remove the lid, make four little hollows in the potatoes, crack in the eggs and dot with the feta, then return the lid and cook for 4-5 minutes or until the eggs are cooked through but still runny. Remove the lid, finish with coriander and serve with the bread of your choice.

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