Potatoes and Eggs (Lebanese style)

6 eggs
1 large potato or 2 small
1 teaspoon salt
pinch teaspoon black pepper
pinch allspice or 7 spice
1/8th cup milk
oil to fry potatoes
1 shallot sliced

How2:
Peel and cut potatoes into cubes.
Heat oil, fry potatoes until cooked and golden.
Place potatoes into a skillet, with onions.add pinch salt and black pepper.
In a bowl add eggs, milk, salt,and 7 spice, whisk until it comes together.
Add low heat to the skillet that has potatoes and onions saute lightly for 2 mins to cook the shallots.
Once this is done, you may increase the heat to med-high add eggs.
If the temp is to high you may lower it back down.
With a spatula push the sides into the center to have the runny eggs form under the cooked eggs.
cook for about 5 mins then you may begin to fold the eggs onto itself or if you have a oven safe skillet pop it under broiler to cook off the rest of the eggs.

Note: This is a very quick Lebanese breakfast you serve this  hot with fresh vegetables or a small side of plane yogurt and pita bread as a side to the traditional breakfast spread. ENJOY!!