Skillet Potatoes with Eggs and Spiced Tomato Sauce
Potatoes and eggs make for a hearty breakfast, brunch or even casual supper. The sauce makes enough to enjoy the dish twice!
Servings: 2
Calories: 550kcal
Ingredients
- 4 teaspoons vegetable oil divided
- 1 small white or sweet onion finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon chili powder
- 1/2 teaspoon turmeric
- 1 14.5-ounce can unsalted diced tomatoes
- 1 lb. potatoes cut into 1/4-inch rounds, then quartered crosswise
- 2 eggs
- 2 ounces cheddar or other cheese shredded
- 1/4 cup Italian parsley leaves or cilantro leaves
- Hot pepper sauce
Instructions
- Heat 1 teaspoon oil in heavy medium saucepan over medium-heat.
- Add onion, garlic, chili powder, and turmeric; sauté until onion is tender, about 4 minutes.
- Add tomatoes with juices from can and 1 cup water; simmer until sauce thickens and is reduced to 1 3/4 cups, stirring occasionally, about 8 minutes.
- Meanwhile, heat 3 remaining teaspoons oil in heavy well-seasoned cast iron skillet or non-stick skillet over medium heat. Add potatoes and sprinkle with salt and pepper. Sauté potatoes until tender and golden brown, about 15 minutes.
- Using wooden spoon, push potatoes to edge of skillet.
- Crack eggs into center of skillet and cook until whites are set and yolks are creamy, about 6 minutes.
- Spoon half of warm sauce over eggs and potatoes. (Cover remaining sauce and refrigerate to enjoy later.)
- Sprinkle eggs with cheese and parsley. Serve, passing hot sauce separately.
Nutrition
Serving: 605g | Calories: 550kcal | Carbohydrates: 60g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 205mg | Sodium: 420mg | Potassium: 1569mg | Fiber: 9g | Sugar: 9g | Calcium: 335mg | Iron: 4mg