Eggs and Potatoes (Middle Eastern Style)

Eggs and Potatoes

Eggs and potatoes cooked in a skillet make the most satisfying breakfast, in the style of a shakshuka.

This favorite breakfast recipe is very popular in the Middle East.

Given the combination of two favorite ingredients.

Eaten with fresh pita bread, along with a plate of hummus on the side; unstoppable.

However, this lovely meal can be eaten anytime of day.

What Dish is Eggs and Potatoes? 

This dish is cooked in a cast iron skillet and is similar to a breakfast skillet you’d get in the US.

It is often served as breakfast but can satisfy a hungry tummy for lunch or dinner as well.

The potatoes are cooked as you would cook home fries.

The eggs are then interspersed between the chunks of potatoes.

Breakfast is an important meal in the countries of the levant with so many choices and options.

Oftentimes breakfast is reminiscent of a mezze course, with lots of little dishes to choose from.

Fresh pita bread or ka’ak is very much a morning choice of bread. 

Fresh from the baker for eating all the choices of food with.

How to Make Eggs and Potatoes

Eggs and Potatoes

Wash, peel and dice the potatoes and set aside.

Heat a cast iron pan over medium high heat, then melt butter in the skillet.

Add and heat the olive oil as well.

Add the potatoes to the butter and olive oil mixture then stir.

Coat the potatoes with the fat in the pan, as much as possible.

You can use either white or red potatoes for this great recipe.

Cook the potatoes until they begin to brown.

Stir regularly to keep them from sticking to the bottom of the pan. 

Add salt and pepper to taste as the potatoes begin to soften, then add the red pepper flakes.

Next, stir in the green onions, and let them cook for a few minutes, before adding and cooking the eggs.

Cover the pan and allow it to cook until the eggs are at the temperature you desire.

Add more salt and pepper to the eggs if you choose.

Cooking times will depend on how you like your eggs to be cooked, anywhere from 2 to five or six minutes.

Some people like to make this into scrambled eggs as an egg and potato mixture.

Whichever way you make it, it’s delicious, and you’ll look forward to your next time.

The Potato

The potato is such a well loved vegetable, that in the grand scheme of things is relatively low in calories.

Included in that potato jacket is fiber, vitamin C and B6, along with manganese, phosphorus and niacin.

The trouble with potatoes is that lots of people like to deep fry them.

Or alternatively smother them in cheese, and sour cream, making them less healthy.

But the potato goes back a long way in history, first domesticated over ten thousand years ago.

Beginning in South America the potato has traveled the world and become part of almost every cuisine.

First arriving in Europe around the end of the 16th century, potatoes became a cheap food mainly eaten by the poor.

Potatoes grew in popularity for their tendency to stay fresh longer than other vegetables.

As well as the ease with which they could be grown in small plots.

The potato became the nutritional engine that drove the industrial revolution in England, cheaply fueling workers.

The Egg

Eggs and Potatoes

The incredible edible egg was the marketing slogan of the mid-Seventies, and it described the egg perfectly.

Which came first, the chicken or the egg has no doubt been a question since the beginning of time.

The egg has certainly been around for as long as the chicken has been around.

The nutritional benefits of the egg are tremendous.

Packed with vitamins, such as A, B5, B2, B12, B6, D, E and K, also folate, selenium, zinc and calcium.

Eggs do not adversely affect blood cholesterol in most people, and raise HDL (good) cholesterol.

The nutrient choline, used to build cell membranes, is found in large amounts in eggs.

The antioxidants, lutein and  zeaxanthin, which are specifically beneficial to eye health come in eggs.

Studies have shown that people who consume eggs have a lower incidence of heart disease.

Eggs are a source of high quality proteins, with all the essential amino acids.

This is as perfect a food that nature can give you, and one we often take for granted.

But if you look at the anatomy and characteristics of an egg, it is indeed amazing, I’d recommend you do.

People have eaten eggs for centuries, and used them in baking and cooking, since fire was controlled. 

Eggs and Potatoes


Eggs and Potatoes Recipe

Eggs and potatoes cooked in a skillet make the most satisfying breakfast, in the style of a shakshuka.
5 from 2 votes
Print Rate
Course: Breakfast
Cuisine: Middle Eastern
Keyword: Breakfast, Eggs, Potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 251kcal


  • 2 tbsp Butter
  • 3 tbsp Olive Oil
  • 1 Potato large, peeled, and cubed
  • 4 Eggs
  • ¼ cup Parsley chopped finely
  • 2 Spring Onions chopped
  • ½ tsp Red Pepper Flakes
  • Salt & Pepper to Taste


  • Heat the butter and olive oil to a skillet.
  • Add the potatoes, and cook while stirring.
  • Add the spring onions as the potatoes begin to brown.
  • Then add the red pepper flakes.
  • Add salt and pepper to taste.
  • Cover the pan and cook to desired egg consistancy.
  • Garnish with parsley and serve.



Calories: 251kcal | Carbohydrates: 10g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 123mg | Potassium: 329mg | Fiber: 2g | Sugar: 1g | Vitamin A: 863IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2mg

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  1. 5 stars
    Thanks for this breakfast recipe. I love eggs and potatoes. I will definitely try. Looks very tasty.

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