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Biryani Potatoes and Poached Eggs

You know when you’re got so much happening that you feel like you don’t have enough time to take care of yourself? When time has become so precious, that the idea of cooking for an hour seems unfathomable? That’s me right now.

We’ve all been there: sacrificing our nutrition for the sake of time. And once in a while, it won’t hurt to forgo the effort in the kitchen for a quick takeout dish. But if you’re ordering out every night, your wallet will shrink and your waistline expand, simply for the fact that you tend to consume more if you’re not getting the nutrition you need from what you eat.


Because March is nutrition month, I’ve created this fantastic recipe that uses only pure, whole, nutritious food that will fill you up with the right things. Creamer potatoes, tomatoes, eggs, and spices, all ingredients you probably have around your kitchen, mixed together for a quick and delicious meal.

This is one of my favourite go-to dishes, because you can change it up however you like: change the spice combo, add in chopped vegetables or even leftover chicken- make it yours! The best part is that it is a meal that can come together in 15 to 20 minutes, easily.


I love to use the Baby Boomer varietal of potatoes from The Little Potato Company for this recipe, because they’re the extra tiny ones, which means they cook faster. And also, they’re just really adorable, not to mention healthy. Potatoes have gotten a bad rep in the past but we know now that they actually pack a pretty punch, nutrition wise!
The spice mix is called biryani, which is a seasoning associated with Indian cuisine. The dish of the same names uses a variety of spices to season rice and mix in lots of vegetables and meats. I purchased my spice mix for convenience, but if you’re feeling adventurous you can always try making your own! It is absolutely delicious.

Biryani Potatoes and Poached Eggs


  • about 1lb potatoes from The Little Potato Company, the Baby Boomer varietal (about 2/3s of their 1.5lbs bag)
  • 1 tbsp cooking oil (I prefer canola oil)
  • 1 thumb-sized piece of ginger, grated
  • 1 clove of garlic, finely chopped
  • 1 tbsp biryani seasoning
  • 1 can diced tomatoes (28 fl. oz.)
  • 4 large eggs
  • about 1 tbsp each of chopped green onion (greens only) and chopped cilantro for garnish


  1. Place the potatoes in a pot of cold water and bring to a boil- reduce the heat to medium-low and simmer for about 10-15 minutes until cooked (drain and set aside when fork-tender).
  2. Meanwhile, add your oil to a deep frying pan or a large pot and heat over medium heat. Add your grated ginger and chopped garlic, and sautee for about 2 minutes until fragrant. Add in your biryani spice and stir to activate the flavours; add in the tomatoes.
  3. Bring the sauce mixture up to a simmer and cook uncovered for about 15 minutes to allow the excess juices to evaporate and thicken.
  4. Add the potatoes to the tomato mixture and stir to coat. Create four wells within the sauce and crack an egg into each one. Reduce heat to low and cover, cooking for about 2-3 minutes, until the eggs are how you like them. Serve immediately.

Serves 4 for a light meal; 2 for a heartier one
LPC+Logo+Creamer+of+the+crop Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.