Boiled Potatoes And Eggs Recipes are basic and popular foods for breakfast and dinner, as many mothers serve them on their tables in separate dishes, such as boiled or fried eggs and shakshouka, or fried and mashed potatoes.
So, today we offer some delicious and distinctive recipes for eggs and potatoes, which you can prepare in one dish, to contain the largest amount of nutrients beneficial to the body.
10 Recipes for eggs and potatoes
Here are these wonderful recipes for dishes with eggs and potatoes, try them yourself and add your own touch to them, and do not forget to share with us your opinion and the opinion of your family in the following recipes.
Shakshouka eggs with potatoes
Ingredients:
- ¾ kilo (750 g) tomatoes, peeled, cut into small cubes.
- A small onion cut into small cubes.
- 3 crushed garlic cloves.
- 6 eggs.
- Small package of kale, thinly sliced, and can be replaced with spinach.
- 1 cup (200 g) small potatoes, cut into small cubes.
- ½ cup (125 ml) water, meat broth, or chicken broth.
- ⅛ kilo (125 g) goat cheese, or feta cheese.
- 2 tablespoons (30 ml) olive oil.
- 3 teaspoons (15 g) hot pepper powder.
- 1 teaspoon (5 g) salt.
Method of preparation:
Heat half the amount of oil over a medium heat, then add the onions and saute until softened.
Add garlic, salt, two tablespoons of hot pepper, water and tomatoes, and stir well.
Leave the mixture on the fire for 10-15 minutes.
Put the tomato mixture in a food processor, and puree it finely.
In the same pan, heat the rest of the oil, then add the potatoes and the rest of the chili, and stir well.
Leave the potatoes on the fire for five minutes, stirring from time to time, until the color of the potatoes becomes brown or golden.
Add the tomato mixture, stir well, and leave the potatoes on the fire for ten minutes.
Add cabbage, and stir for five minutes, until wilted.
Make six small holes with the mixture, then crack an egg into each hole.
Sprinkle salt on top of the eggs, then cover the pan, and simmer over low heat for 10-12 minutes, until the eggs are cooked.
Remove the pan from the heat, then spread the cheese on top, and serve the dish hot with bread.
Baked potatoes with eggs
Ingredients:
- 2 large size potatoes.
- One medium sized onion, chopped.
- 4 small eggs.
- ½ cup (100 g) shredded cheddar cheese.
- 3 - 4 crushed garlic cloves.
- 2 tablespoons (30 ml) olive oil.
- Minced chives.
- Salt and black pepper.
Method of preparation:
Heat the oven at 200°C.
Wash the potatoes well, then make some small holes in them with a fork.
Put the potatoes in a tray covered with parchment paper, then put them in the oven for 30-40 minutes, until they become soft.
Heat the oil over a medium heat, then add the onions and garlic, and stir until the onions soften.
Cut the potatoes in half, then remove the inside of the potatoes, until you reach close to the outer skin.
Add the inside of the potatoes to the onions, then add the cheese, salt and black pepper, and stir well until the ingredients are mixed.
Place the potato boats on a tray covered with parchment paper, then spread the onion and potato mixture inside the boats.
Make a hole in each boat, then crack an egg into each hole, then sprinkle salt, black pepper and chives on top.
Put the tray in the oven for 10-15 minutes, until the eggs are cooked.
Egg mashed potatoes
Ingredients:
- ½ kilo (500 g) boiled and mashed potatoes.
- 5 large eggs.
- 2 tablespoons (25 g) chopped fresh parsley.
- 2 tablespoons (25 g) butter.
- ½ teaspoon (2.5 g) cumin
- Salt and black pepper.
Method of preparation:
Put the butter and potatoes on a medium heat, and stir for a minute.
Add eggs, salt, pepper and cumin, and stir until the eggs are cooked.
Add the parsley, and stir the mixture until the ingredients are combined.
Serve hot with bread.
Tortiya with potatoes and eggs
Ingredients:
- ½ kilo (500 g) medium-sized potatoes.
- A medium-sized onion.
- 1 cup (250 ml) olive oil.
- 6 large eggs.
- Salt and black pepper.
Method of preparation:
Peel the potatoes and onions, and cut them into thin slices like chips, use a grater or a knife designated to chop the chips in a food processor.
Heat the oil in a non-stick frying pan over a medium heat, then add the potatoes and onions.
Stir in the potatoes and onions from time to time, for about 15 to 20 minutes, then reduce the heat until the potatoes don't brown.
Drain the potatoes from the oil, when they become soft, and as they approach maturity.
In another bowl, beat the eggs, then add the potatoes, onions, salt and pepper.
Heat a non-stick frying pan, add 2 tablespoons of the remaining oil from frying, then add the egg and potato mixture.
Leave it on a medium heat, until the edges begin to mature, then reduce the heat, and leave the tortilla for five to eight minutes until it is fully cooked.
Flip the tortilla into a plate, then return it to the pan on its other side, after adding a tablespoon of oil, and leave it until it is cooked for another five minutes.
Place the tortilla on a serving plate, and serve hot with bread.
Moroccan-style omelette with potatoes
Ingredients:
- 2 large potatoes cut into cubes.
- 3 large eggs.
- ½ teaspoon (2.5 g) paprika.
- Salt and black pepper.
How to prepare :
Season the potatoes with salt, then set aside for 15 minutes.
Fry the potatoes in plenty of oil, until golden.
Put the eggs, Eggs and potatoes are basic and popular foods for breakfast and dinner, as many mothers serve them on their tables in separate dishes, such as boiled or fried eggs and shakshouka, or fried and mashed potatoes.
But there is no objection to some diversification in the way you serve eggs and potatoes to your family, and combine them together to make a delicious and different dish.
So, today we offer some delicious and distinctive recipes for eggs and potatoes, which you can prepare in one dish, to contain the largest amount of nutrients beneficial to the body.
Shakshouka eggs with potatoes
Ingredients:
- ¾ kilo (750 g) tomatoes, peeled, cut into small cubes.
- A small onion cut into small cubes.
- 3 crushed garlic cloves.
- 6 eggs.
- Small package of kale, thinly sliced, and can be replaced with spinach.
- 1 cup (200 g) small potatoes, cut into small cubes.
- ½ cup (125 ml) water, meat broth, or chicken broth.
- ⅛ kilo (125 g) goat cheese, or feta cheese.
- 2 tablespoons (30 ml) olive oil.
- 3 teaspoons (15 g) hot pepper powder.
- 1 teaspoon (5 g) salt.
Method of preparation:
Heat half the amount of oil over a medium heat, then add the onions and saute until softened.
Add garlic, salt, two tablespoons of hot pepper, water and tomatoes, and stir well.
Leave the mixture on the fire for 10-15 minutes.
Put the tomato mixture in a food processor, and puree it finely.
In the same pan, heat the rest of the oil, then add the potatoes and the rest of the chili, and stir well.
Leave the potatoes on the fire for five minutes, stirring from time to time, until the color of the potatoes becomes brown or golden.
Add the tomato mixture, stir well, and leave the potatoes on the fire for ten minutes.
Add cabbage, and stir for five minutes, until wilted.
Make six small holes with the mixture, then crack an egg into each hole.
Sprinkle salt on top of the eggs, then cover the pan, and simmer over low heat for 10-12 minutes, until the eggs are cooked.
Remove the pan from the heat, then spread the cheese on top, and serve the dish hot with bread.
Read also: How to make a tray of mashed potatoes with minced meat
Baked potatoes with eggs
Ingredients:
- 2 large size potatoes.
- One medium sized onion, chopped.
- 4 small eggs.
- ½ cup (100 g) shredded cheddar cheese.
- 3 - 4 crushed garlic cloves.
- 2 tablespoons (30 ml) olive oil.
- Minced chives.
- Salt and black pepper.
Method of preparation:
Heat the oven at 200°C.
Wash the potatoes well, then make some small holes in them with a fork.
Put the potatoes in a tray covered with parchment paper, then put them in the oven for 30-40 minutes, until they become soft.
Heat the oil over a medium heat, then add the onions and garlic, and stir until the onions soften.
Cut the potatoes in half, then remove the inside of the potatoes, until you reach close to the outer skin.
Add the inside of the potatoes to the onions, then add the cheese, salt and black pepper, and stir well until the ingredients are mixed.
Place the potato boats on a tray covered with parchment paper, then spread the onion and potato mixture inside the boats.
Make a hole in each boat, then crack an egg into each hole, then sprinkle salt, black pepper and chives on top.
Put the tray in the oven for 10-15 minutes, until the eggs are cooked.
Egg mashed potatoes
Ingredients:
- ½ kilo (500 g) boiled and mashed potatoes.
- 5 large eggs.
- 2 tablespoons (25 g) chopped fresh parsley.
- 2 tablespoons (25 g) butter.
- ½ teaspoon (2.5 g) cumin
- Salt and black pepper.
Method of preparation:
Put the butter and potatoes on a medium heat, and stir for a minute.
Add eggs, salt, pepper and cumin, and stir until the eggs are cooked.
Add the parsley, and stir the mixture until the ingredients are combined.
Serve hot with bread.
Tortiya with potatoes and eggs
Ingredients:
- ½ kilo (500 g) medium-sized potatoes.
- A medium-sized onion.
- 1 cup (250 ml) olive oil.
- 6 large eggs.
- Salt and black pepper.
Method of preparation:
Peel the potatoes and onions, and cut them into thin slices like chips, use a grater or a knife designated to chop the chips in a food processor.
Heat the oil in a non-stick frying pan over a medium heat, then add the potatoes and onions.
Stir in the potatoes and onions from time to time, for about 15 to 20 minutes, then reduce the heat until the potatoes don't brown.
Drain the potatoes from the oil, when they become soft, and as they approach maturity.
In another bowl, beat the eggs, then add the potatoes, onions, salt and pepper.
Heat a non-stick frying pan, add 2 tablespoons of the remaining oil from frying, then add the egg and potato mixture.
Leave it on a medium heat, until the edges begin to mature, then reduce the heat, and leave the tortilla for five to eight minutes until it is fully cooked.
Flip the tortilla into a plate, then return it to the pan on its other side, after adding a tablespoon of oil, and leave it until it is cooked for another five minutes.
Place the tortilla on a serving plate, and serve hot with bread.
Moroccan-style omelette with potatoes
Ingredients:
- 2 large potatoes cut into cubes.
- 3 large eggs.
- ½ teaspoon (2.5 g) paprika
- Salt and black pepper.
How to prepare :
Season the potatoes with salt, then set aside for 15 minutes.
Fry the potatoes in plenty of oil, until golden.
Put the eggs, salt, black pepper and paprika in a bowl, and stir until well combined.
Put the potatoes in a non-stick pan, then spread the eggs on them, and leave them until they are cooked from the bottom.
Flip the eggs with the potatoes on the other side, and leave them until they are cooked.
Put the omelette on a serving plate, and serve hot with bread.
salt, black pepper and paprika in a bowl, and stir until well combined.
Put the potatoes in a non-stick pan, then spread the eggs on them, and leave them until they are cooked from the bottom.
Flip the eggs with the potatoes on the other side, and leave them until they are cooked.
Put the omelette on a serving plate, and serve hot with bread.
But there is no objection to some diversification in the way you serve eggs and potatoes to your family, and combine them together to make a delicious and different dish.
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