Pakistani Aloo Anda Tomato Skillet with Flatbread
Tender spiced potatoes and saucy Roma tomatoes dominate this quick Pakistani-inspired breakfast skillet, with softly folded eggs adding richness. Serve with warm store-bought naan for scooping.
- breakfast
- eggs
- naan
- one skillet
- one-pan
- Pakistani
- Pakistani-inspired
- potatoes
- quick
- skillet
- spiced
- tomatoes
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Store-bought naan flatbread · 4 Count
Stonefire® Original Naan Bread, 8.8 Oz, 2 Count
Sale
99%
Details
Yukon Gold potatoes · 1.25 Pound
Yukon Gold Potatoes
83%
Details
Roma tomatoes · 1 Pound
Fresh Roma Tomato
83%
Details
Large eggs · 3 Each
Kroger® Grade A Large White Eggs
50%
Details
Yellow onion · 1 Each
Kroger® Yellow Onion 3 lb Bag
10%
Details
Ground cumin · 1.5 Teaspoon
McCormick Ground Cumin
7%
Details
Canola oil · 3 Tablespoon
Kroger® Pure Canola Oil
5%
Details
Garam masala · 1 Teaspoon
Morton & Bassett® Garam Masala
4%
Details
Ground turmeric · 0.5 Teaspoon
Kroger® Ground Turmeric Shaker
3%
Details
Kosher salt · 1.25 Teaspoon
David's Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Yukon Gold potatoes-1 1/4 pounds
- Roma tomatoes-1 pound
- Large eggs-3 each
- Yellow onion-1 each
- Store-bought naan flatbread-4 pieces
- Canola oil-3 tablespoons
- Ground cumin-1 1/2 teaspoons
- Kosher salt-1 1/4 teaspoons
- Garam masala-1 teaspoon
- Ground turmeric-1/2 teaspoon
Cut the potatoes into 1/2-inch dice, leaving the thin skins on.
Keep fingers curled away from the chef’s knife while dicing.
Place the potatoes, 1/2 teaspoon salt, and 1/3 cup water in the skillet. Cover and bring to a lively simmer over medium-high heat, about 2 minutes. Cook covered for 5 minutes. While the potatoes cook, finely chop the onion, core and dice the tomatoes, and whisk the eggs in the bowl until evenly blended.
Keep raw egg away from ready-to-eat naan, and wash the bowl, whisk, hands, and work surfaces after contact with raw egg.
Use a dry oven mitt when handling the hot skillet and lid, as trapped steam can cause burns.
Uncover the skillet. If water remains, cook for about 1 minute, stirring, until it has evaporated. Add the canola oil and onion. Cook over medium-high heat for 3 minutes, stirring occasionally. Stir in the cumin, turmeric, and garam masala; cook for 30 seconds, until fragrant.
Use a dry oven mitt when handling the hot skillet.
Add the tomatoes and remaining 3/4 teaspoon salt. Cook over medium-high heat for 5 to 6 minutes, stirring frequently and lightly crushing the tomatoes, until saucy and the potatoes are fork-tender. During the final minute, stack the naan on the microwave-safe plate, cover with a damp paper towel, and microwave on high for 30 to 45 seconds, until warm and flexible.
Use caution when removing the hot microwave-safe plate and damp paper towel, as they may release hot steam.
Reduce the skillet heat to medium-low and pour the eggs evenly over the vegetables. Let them sit for 20 seconds, then fold the mixture slowly for 2 to 3 minutes, until the eggs form soft curds and no liquid egg remains. Remove from the heat and serve hot with the warm naan alongside for scooping.
Cook the eggs until no liquid remains and the egg portion reaches 160°F if checked with a thermometer.
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