Turkish Potatoes and Eggs Patatesli Yumurta
Elevate your breakfast game with *Turkish Potatoes and Eggs (Patatesli Yumurta)*, a hearty one-pan dish that combines crispy, golden potatoes and perfectly cooked eggs with aromatic spices like paprika and dried oregano. This easy yet flavorful recipe captures the essence of Turkish comfort food, featuring creamy butter and olive oil for a rich, satisfying base. Ready in just 30 minutes, it’s an ideal choice for a quick yet indulgent breakfast or brunch. Garnish with fresh parsley for a vibrant finishing touch, and pair it with crusty bread or a refreshing side salad to create a complete, irresistible meal. Perfect for cozy mornings or any time you're craving a warm, savory treat!
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Recipe Information
Ingredients
- 2 pieces Potatoes (medium-sized)
- 4 pieces Eggs
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into small cubes, approximately 1/2-inch in size.
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat.
Add the potato cubes to the skillet and cook for about 10-12 minutes, stirring occasionally, until they are golden and crispy on the outside and tender on the inside.
Reduce the heat to low and stir in 1 tablespoon of butter to give the potatoes a rich flavor.
Season the potatoes with salt, black pepper, paprika, and dried oregano, mixing well to coat all the pieces evenly.
Make four small wells in the potatoes using a spoon and crack an egg into each well.
Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks are still slightly runny (cook longer if you prefer firmer yolks).
Remove the skillet from heat and sprinkle chopped fresh parsley on top for garnish, if desired.
Serve the Turkish Potatoes and Eggs immediately, either straight from the skillet or plated. Enjoy with crusty bread or a side of fresh vegetables for a complete meal.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 4.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2182 mg | 46% | |
*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.
