Healthy good food doesn’t need to be complicated and scrambled eggs and potatoes is one of the easiest recipes you’ll make. This one-pan dish is perfect for a lazy weekend or if you want to make a quick meal.
Pan-fried potatoes with sweet onion is a recipe within this recipe. This is what I love about Middle Eastern food — it’s simple, rustic and easy to recreate.
- 4 tablespoons olive oil
- 1 onion
- 2 medium potatoes
- 3 eggs (lightly beaten)
- ½-1 teaspoon Arabian spice
- 4 spring onions
- ¼ cup chopped coriander
- salt to season
Notes from Rouba
- Arabian spice is my blend known in the Middle East as Bharat or 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute with 5-spice or allspice.
Begin by peeling the potatoes and cutting them into even bite-sized pieces. Heat the oil in a frying pan and sauté the onions over medium to low heat until translucent (approximately 7-10 minutes).
Add diced potato stirring and mixing with the onion. Cover and continue to cook until the potatoes are cooked through and the onions are slightly golden in colour (approximately 15-20 minutes). Season with salt.
Add the egg and the Arabian spice. Stir through gently until the egg is cooked, ensuring to break it up as much as possible. Add spring onion and garnish with coriander.
Servings: serves 4 people
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