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Bombay Potatoes with Egg Recipe

Indian · Main course · 35 min total

A spicy, tangy Indian-style potato and egg skillet that's perfect for breakfast or a quick dinner.

Ingredients

• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 green chili, slit (optional)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 2 medium potatoes, boiled, peeled, and cubed
• Salt to taste
• 2 large eggs
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat oil in a non-stick skillet over medium heat. Add mustard seeds and cumin seeds; let them splutter.
2. Add chopped onion and green chili (if using). Sauté until onion turns golden brown.
3. Add ginger-garlic paste and cook for 1 minute until fragrant.
4. Add turmeric, red chili powder, and ground coriander. Stir well.
5. Add cubed potatoes and salt. Mix gently to coat potatoes with spices. Cook for 5-7 minutes, stirring occasionally, until potatoes are heated through and slightly crispy.
6. Make two wells in the potato mixture. Crack an egg into each well. Cover the skillet and cook on low heat for 3-4 minutes until eggs are set to your liking.
7. Remove from heat. Sprinkle lemon juice and garnish with cilantro. Serve hot.

Tips

• For extra heat, add a pinch of cayenne pepper with the other spices.
• Serve with warm roti or bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 2 days.

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