🥔🍳 Mediterranean Potatoes with Eggs (Better Than Meat!)
A cozy, hearty, family-favorite skillet ready in 20 minutes.
🌿 Ingredients (4 servings)
Base:
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3 medium potatoes, peeled and diced small (for faster cooking)
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3 tbsp extra-virgin olive oil
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1 medium onion, finely chopped
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3–4 garlic cloves, minced
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1 bell pepper (red preferred), diced
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1 medium tomato, chopped (or 1 cup cherry tomatoes)
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½ tsp paprika
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½ tsp cumin
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1 tsp dried oregano
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Salt & pepper to taste
Eggs + garnish:
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4 eggs
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¼ cup fresh parsley, chopped
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Optional Mediterranean toppings:
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Crumbled feta
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Olives
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Chili flakes
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A drizzle of olive oil
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Fresh basil
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👩🍳 Instructions
1. Cook the Potatoes
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In a large skillet, heat olive oil over medium heat.
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Add diced potatoes with a pinch of salt.
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Cook 8–10 minutes, stirring occasionally, until lightly golden and almost tender.
2. Add Aromatics
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Add onion, garlic, and bell pepper.
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Cook 3–4 minutes until softened and fragrant.
3. Add Tomatoes + Spices
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Add chopped tomatoes, paprika, cumin, oregano, salt, and pepper.
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Cook 3–5 minutes until tomatoes break down and coat the potatoes.
4. Make Wells for the Eggs
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Create 4 small spaces in the potato mixture.
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Crack 1 egg into each well.
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Reduce heat to low, cover, and cook for 5–7 minutes until eggs are set to your liking.
5. Finish with Mediterranean Goodness
Turn off heat and sprinkle with:
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Fresh parsley
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Chili flakes
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Optional crumbled feta or olives
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A light drizzle of extra-virgin olive oil
🍽️ How to Serve
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With warm pita or crusty bread
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Over couscous or brown rice
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With a side of cucumber–tomato salad or Greek yogurt
⭐ Chef’s Tips
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Dice the potatoes small so the dish cooks fast.
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For crispier potatoes: pre-cook them 5 minutes in the microwave before pan-frying.
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Add spinach or zucchini for extra veggies.
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For richer flavor: sauté in olive oil + a small spoon of butter.
