Potatoes and Eggs Sumac
Elevate your breakfast or brunch game with the vibrant and satisfying "Potatoes and Eggs Sumac." This Mediterranean-inspired dish features crispy, golden russet potatoes and fluffy scrambled eggs brought to life with a generous sprinkle of tangy sumac. Cooked in velvety olive oil and seasoned with just the right amount of salt and pepper, this skillet meal combines simple ingredients into a rustic yet flavorful masterpiece. Ready in under 35 minutes, it’s a quick, one-pan recipe perfect for busy mornings or a cozy weekend treat. Garnish with fresh parsley for a pop of color and extra freshness, and savor this hearty recipe that’s as comforting as it is unique.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 4 Large eggs
- 3 tablespoons Olive oil
- 2 teaspoons Sumac
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash the potatoes thoroughly and peel them if preferred. Cut the potatoes into small cubes, approximately 1/2-inch in size, for even cooking.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the cubed potatoes to the skillet. Spread them out into an even layer and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Cook the potatoes, stirring occasionally, for 15–18 minutes, or until they are golden brown and crispy on the outside while tender on the inside.
While the potatoes are cooking, crack the eggs into a bowl and whisk them gently with a pinch of salt and pepper.
Once the potatoes are cooked, push them to one side of the skillet. Add an additional tablespoon of olive oil to the empty side of the skillet and pour in the whisked eggs.
Let the eggs cook undisturbed for about 1–2 minutes, then gently scramble them with a spatula until they are just set but still soft.
Sprinkle the sumac evenly over the potatoes and eggs. Mix everything together gently in the skillet to coat the dish with the tangy sumac flavor.
Remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the potatoes and eggs to a serving plate. Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 201 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
