Mediterranean Breakfast Potatoes with Green Olives & Fried Egg
Course: Savoury, Breakfast
4
4 – 8These 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