Scrambled Eggs And Potatoes

Scrambled Eggs And Potatoes

Scrambled Eggs And Potatoes 1903 1260 Rouba Shahin Middle Eastern Cooking

Healthy good food doesn’t need to be complicated and scrambled eggs and potato is one of those recipes. This is a one-pan dish, perfect for the lazy weekend or if you are wanting a quick one-pan 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 easily recreated.

scrambled eggs with potato served


  • 4 tablespoons olive oil
  • 1 onion
  • 2 medium potatoes
  • 3 eggs (lightly beaten)
  • ½-1 teaspoon Arabian spice (See Cook’s Note)
  • 4 spring onions
  • ¼ cup chopped coriander
  • salt to season

ingredients on a board for scrambled eggs and potatoes

Cook’s Note

*Arabian spice is my blend known in the Middle East as Bharat -7 spice blend.  You can find it at Middle Eastern grocery stores and various supermarkets.  Otherwise substitute with 5 spice or allspice.


Step 1.
Begin by peeling the potatoes and cutting them into even bite-sized pieces.  Heat oil in a frying pan and sauté the onions over medium to low heat until translucent (approximately 7-10 minutes)

Step 2
Add diced potato stirring and mixing with the onion. Cover and continue to cook until potatoes are cooked through and onions are slightly golden in colour (approximately 15-20 minutes). Season with salt.

Step 3
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.

scrambled eggs with potato served

serves 4 people

Why you will love this recipe

basic ingredients


Sahtan – Enjoy In Good Health