A pan filled with cubed, crispy potato with fried eggs next to a small pot of red spice on a green napkin

Bazaar spiced potatoes

Name: Bazaar spiced potatoes
Total time: 30 min
Yield: Serves 2 as a brunch
Ingredients: 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

Sabrina Ghayour

Save recipe

Serves 2 as a brunch

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This is a great one-pan brunch dish – it’s simple, economical, can be scaled up or down and, most importantly, is super delicious. Vegan? Just ditch the eggs, use a Med cheese substitute, add some chickpeas and a handful of fresh spinach

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Make this one-pan brunch dish, then check out our shakshuka, breakfast tacos, potato tots and brunch sharing board. Also discover more potato recipes and our easy brunch recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal478
fat26.3g
saturates13.6g
carbs34.3g
sugars2.8g
fibre5g
protein23.1g
salt1.7g

Method

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.

Head this way for more easy brunch recipes

A tray of breakfast tacos holding scrambled egg, chorizo and beans

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue