Potato Masala and Egg Skillet

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 1 1x
  • Category: Breakfast



  • 1 tablespoons olive oil or coconut oil
  • 1 clove garlic
  • 12 handfuls of red potatoes
  • 1/4 cup Masala Paste
  • 1/3 cup veggie broth or coconut milk
  • 2 eggs


  1. In an 8″ cast iron skillet, heat olive oil over medium low heat. Mince garlic and add to olive oil, cook for 1 minute. Quater red potatoes and toss into skillet. Potatoes should form a single layer in skillet. Cook for 2-3 minutes.
  2. Stir together paste and veggie broth. Pour in to skillet and toss with potatoes to coat. Cover and let cook until potatoes are tender, testing occasionaly.
  3. Push potatoes to the sides and crack two eggs in the center. Cover and let cook until egg whites are set and yolk is desired consistency.