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.



Prep Time

5 minutes

Cook Time

30 minutes


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


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.