It’s easy to cook like an international chef when you bring bold, global flavors into your own kitchen. This Ethiopian Spiced Potatoes and Poached Eggs recipe is the perfect choice for a leisurely weekend breakfast with your significant other. Warm spices coat tender potatoes, while perfectly poached eggs add richness and balance, creating a dish that feels both comforting and adventurous.
This recipe turns an ordinary morning into something special—slow, intentional, and full of flavor. As the spices bloom and the eggs come together, your kitchen fills with inviting aromas that make breakfast feel like a shared experience rather than a routine. It’s a simple yet impressive way to explore Ethiopian-inspired cuisine without leaving home.
Whether you’re lingering over coffee or enjoying a relaxed start to the day, this dish brings restaurant-quality flavor to your table and makes your weekend breakfast feel thoughtfully crafted, intimate, and memorable.
Servings
4
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Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
1 (14.5 ounce) can no salt added tomato sauce
1/2 tablespoon cayenne
1/2 tablespoon coriander
1/2 tablespoon cumin
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 russet potatoes, diced
4 eggs
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Preparation
Mix together tomato sauce, cayenne, coriander, cumin, garlic powder, onion powder, and potatoes in a deep 10-inch skillet.
Turn heat to medium and bring the mixture to a simmer.
Cover and cook for 15-20 minutes until potatoes are tender.
Make 4 wells in the potatoes using the back of a spoon.
Crack an egg into each well.
Cover the pan and continue cooking until eggs reach desired done-ness; about 7 minutes for medium eggs.
