Biryani Potatoes and Poached Eggs uses an Indian cuisine spice mix. This will become your go-to dish that delivers on taste and nutrition!

For the more adventurous cook, change the spice combo, add in chopped vegetables or even leftover chicken—make it yours!

5 mins
15 mins


  • Large pot
  • Deep frying pan


  • 1 thumb-sized piece of ginger, grated
  • 2 cloves garlic, finely chopped
  • 2 Tbsp Biryani seasoning
  • 1 can (28 fl. oz) diced tomatoes
  • 8 large eggs
  • 1 Tbsp green onion, chopped (green part only)
  • 1 Tbsp cilantro, chopped


  • Step 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 to 15 minutes until cooked (drain and set aside when fork-tender).

  • Step 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 sauté for about two minutes until fragrant. Add in your biryani spice and stir to activate the flavours; add in the tomatoes.

  • Step 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.

  • Step 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 to 3 minutes, until the eggs are how you like them. Serve immediately.