It’s easy to cook like an international chef when you try this easy Ethiopian Spiced Potatoes and Poached Eggs recipe during your next leisurely weekend breakfast with your significant other.
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
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.