Mediterranean Breakfast Potatoes with Green Olives & Fried Egg

Recipe by ElmarieCourse: Savoury, Breakfast
Servings

4

4 – 8

These Mediterranean Breakfast Potatoes with Green Olives and Fried Egg are a hearty, flavour-packed way to start your day. Made with golden pan-fried potatoes, sweet peppers, garlic, and briny green olives, this easy one-pan recipe is seasoned with za’atar and smoked paprika for a warm, earthy finish. Topped with a sunny-side-up egg, it’s the perfect Mediterranean-inspired brunch dish — colourful, healthy, and satisfying. Serve with fresh herbs, labneh, or a drizzle of tahini for a truly authentic touch.

Ingredients

  • 4 medium potatoes, cut into small cubes (skin on or off)

  • 2 tbsp olive oil

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 2 garlic cloves, minced

  • ½ cup green olives, pitted and halved

  • 1 tsp smoked paprika

  • 1 tsp za’atar

  • Salt & black pepper, to taste

  • Optional: chopped parsley or mint for garnish

  • To Serve
  • 2–4 fried eggs, sunny side up

Directions

  • Boil the potatoes (optional but faster):
  • Boil potato cubes in salted water for 5–7 minutes until just tender. Drain well.
  • Sauté the veggies
  • Heat olive oil in a large skillet over medium-high heat.
  • Add red and yellow peppers and cook for 4–5 minutes until slightly charred.
  • Add garlic and cook 30 seconds more.
  • Crisp the potatoes
  • Add the cooked potatoes to the pan. Season with paprika, za’atar, salt, and pepper.
  • Cook for 8–10 minutes, stirring occasionally, until golden and crispy.
  • Add olives in the last 2 minutes just to heat through.
  • Fry the eggs
  • In a separate pan, fry eggs in a bit of olive oil or butter until sunny-side up or to your liking.
  • Serve
  • Spoon the Mediterranean potatoes onto plates, top with a fried egg, and finish with fresh herbs and optional labneh.

Notes

  • Mediterranean Tablecloth available here
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