Fried Eggs & Fries (Avga me Patates) is one of the most satisfying, comforting meals you can put on a plate. In Greece, just about everyone has a version—something quickly made for lunch, dinner, or a late-night craving. In our take, sunny-side eggs are gently fried in butter and served alongside double-cooked, crispy oven fries. Add warm, crusty bread for dipping into that runny yolk, and you’re officially living your best life.
If you love Fried Eggs and Fries, you will also love Eggplant Shakshuka, Eggs Kayana Strapatsada, or Eggs with Tomatoes!
Overview
Why you will love Greek style eggs & fries
*Staka is a type of roux particular to Cretan cuisine. It is prepared by cooking milk cream over a low flame with flour. It is added to pasta, rice dishes, and soups and enjoyed with eggs, bread, etc.
**Stakovoutiro. As staka starts to thicken and separate, it will produce butter, which is collected and called stakovoutiro. It has a stronger fragrance and taste than butter, vaguely similar to ghee. It is delicious to fry eggs, add to pasta or rice, etc.
Here is what you need
- Eggs – Use the best eggs you can find—organic, free-range if possible. Fresh eggs make all the difference here, especially when you want a rich, runny yolk.
- Butter – Used for frying the eggs. Salted or unsalted both work. Choose based on your salt preference.
- Potatoes – Any variety works well: Russet, Yukon Gold, or similar. Choose what you already have.
- Extra Virgin Olive Oil – For coating the potatoes before baking.
- Apple Cider Vinegar – Added to the boiling water to help the potatoes hold their shape and add a very subtle tang (think faint salt-and-vinegar vibes). White wine vinegar is a great substitute.
- Sea Salt, Freshly Ground Pepper & Dried Oregano – Simple seasonings that let the dish shine.
Step by step
Make the oven fries
- Heat the oven to 450°F / 225°C.
- Scrub and wash the potatoes well.
- Cut into ¼–½-inch (0.5–1 cm) thick sticks.
- Soak the potatoes in cold water while the oven heats.
- Bring a pot of water to a boil with 2 tablespoons apple cider vinegar and 1 tablespoon sea salt.
- Add the potatoes and cook for 10 minutes.
- Transfer the potatoes to a baking sheet using a slotted spoon.
- Drizzle generously with olive oil, sprinkle with dried oregano, salt, and pepper. Toss to coat.
- Bake for 20 minutes, then gently turn the potatoes with a spatula.
- Bake for another 20 minutes, until golden and crisp.
Transfer to a bowl and adjust seasoning to taste.
Fry the eggs
- Slide the eggs onto a plate alongside the oven fries. Season with salt and pepper and serve immediately.
- Heat the butter in a medium nonstick skillet over low heat for about 5 minutes.
- Crack each egg into a small bowl, then gently slide them into the skillet.
- Cover with a tight-fitting lid and cook until the whites are set and the yolks are still runny, about 2½ minutes.
Serving suggestions
- Keep it classic. Serve with warm, crusty bread to soak up the runny yolks—this is non-negotiable.
- Add a little Greek flair. Finish with a sprinkle of crumbled feta or shaved Parmesan, plus a pinch of dried oregano or freshly ground pepper.
- Turn it into a proper plate. Add a spoonful of tirokafteri sauce, Greek yogurt, or labneh on the side for dipping.
- Make it a meal. Pair with a simple green salad, chickpea salad, or fasolakia ladera ( green beans cooked in a tomato sauce).
- For extra indulgence. Top the eggs with chili flakes or drizzle a little olive oil over the fries just before serving.
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Fried Eggs and Fries
A simple, comforting Greek classic inspired by Cretan avga me patates. Sunny-side eggs are gently fried in butter and served with double-cooked, crispy oven fries—perfect for dipping into runny yolks. Easy, budget-friendly, and deeply satisfying.
Ingredients
- 6 large eggs
- ½ butter
- 3 russet potatoes
- ½ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- dried oregano
- sea salt
- freshly ground pepper
Instructions
- Scrub and wash the potatoes well, then cut them into ¼–½-inch (0.5–1 cm) thick sticks.
- Heat the oven to 450°F / 225°C.
- Bring a pot of water to a boil over medium heat. Add 2 tablespoons apple cider vinegar and 1 tablespoon sea salt. Add the potatoes and cook for 10 minutes.
- Using a slotted spoon, transfer the potatoes to a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with dried oregano.
- Bake for 20 minutes, then gently turn the potatoes with a spatula. Return to the oven and bake for another 20 minutes, until golden and crisp.
- Transfer to a bowl and adjust seasoning to taste. Serve alongside the fried eggs.
Fry the eggs
- Heat the butter in a medium nonstick skillet over low heat for about 5 minutes.Crack each egg into a small bowl, then gently slide it into the skillet. Cover with a tight-fitting lid and cook until the whites are set and the yolks are runny, 2–2½ minutes.Slide the eggs onto a plate with the oven fries. Season with salt and pepper and serve right away.
Notes
- Potatoes: Russet potatoes are not required. Yukon Gold or any potatoes you have on hand will work well.
- Vinegar: Adding vinegar to the boiling water helps the potatoes retain their shape. Apple cider or white wine vinegar work best. Avoid balsamic vinegar.
Nutrition
Calories: 616kcalCarbohydrates: 39gProtein: 16gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 0.04gCholesterol: 328mgSodium: 138mgPotassium: 1017mgFiber: 3gSugar: 2gVitamin A: 481IUVitamin C: 12mgCalcium: 78mgIron: 4mg
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…the dish reminds me of my childhood Jenny!!.. Very happy memories in Thessaloniki!…living in Taiwan now… different world here but I must admit the food is excellent!!…
Thanks for posting the recipe!
Best
Kostis
Hi Kosti!
Fried eggs and fries are such a sweet memory of my childhood as well, although we still have them for dinner every once in a while.
Taiwan sounds fantastic. Making me jealous about all the delish food!
Thank you so much for checking out our recipes.
x Jenny
Hi there. Is this nutritional info for the entire amount or per serving? and if it is per serving then what is the serving size/amount?
I made this avga me patates for our Meatless Monday supper and the family has requested I make it on a monthly basis! We loved that it was so filling, yet easy to make.
I think you have done a fabulous job of recreating this recipe how you would like it. I mean, who doesn’t like fries?! In Canada we would call this ‘breakfast hash’.
I love potatoes and eggs for breakfast any day of the week and this recipe hit the spot! The eggs were cooked perfectly and the potatoes were seasoned just right. Thanks for the recipe!
Potatoes and eggs are such a great comfort food and this recipe was so good. It was perfect for my meal prep.
Incredibly delicious! I just made this eggs and potatoes recipe. I didn’t have apple cider vinegar and substituted for wine vinegar, but it was amazing. My son loved it! So it’s family approved!
Now this is a recipe I can totally make every night of the week and not get tired of it. Simple, delicious and comforting!
What a perfect breakfast or lunch! I love eggs and fried breakfast potatoes. This is going to be a regular dish for our family now.
I stumbled upon this recipe on Pinterest and would have never thought to combine fries and eggs. You’re right- this was definitely a comfort meal at it’s finest. Delicious and would make again.
Avga me patates, turned out fabulous for us. I treated my family with this delicious breakfast ove r the weekend, now my dad wants to have it every weekened 🙂