This Lebanese Potato and Egg Recipe, also known as Batata Wa Bayd, is a wonderful holiday side dish to serve with your meal. It mixes together eggs, potatoes with onion, garlic, warm Mediterranean spices along and fresh parsley. Serve with pita bread, a dollop of Greek yogurt and hot sauce.
This Lebanese Potato and Egg Recipe is a great breakfast or brunch dish that is easy to make. If you like egg dishes you will love this one!
It is also known as Batata Wa Bayd and is sure to be a favorite for your weekly meals. I also like pairing it alongside Meat Pies, Lebanese Hummus, Tabbouleh and Mediterranean Roasted Vegetables for a hearty dinner.
Scrambled eggs, tender potatoes, warm spices, garlic and onion are cooked to create this delicious side dish.
I like to top the Lebanese Potato and Eggs with fresh parsley, drizzle of tahini sauce and serve with pita bread.
If you like Lebanese recipes you might also like Lebanese Green Beans, Easy Lebanese Salad, Lebanese Spicy Potatoes or these Lebanese Chicken Kebabs.
What You’ll Love About this Recipe
This is a great recipe to have on hand for those busy days where you need to add protein. This Lebanese Potatoes and Eggs Recipe is comforting and filling. It is also:
- Easy to Make: This dish can be made in under 30 minutes with little prep time and only uses a small amount of ingredients. It makes a great meal-prep option.
- Versatile: You can easily modify this recipe using whatever potatoes, spices or veggies you have on hand. Try adding in diced bell peppers, mushrooms or diced tomatoes. I love also adding in chopped olives or artichokes.
- Affordable: The bulk of this recipe is potatoes and eggs making it an affordable meal option.
Recipe Ingredients You’ll Need:
- Eggs: This recipe uses 5 large eggs. You can modify this recipe to the size of your group that you are feeding and make more or less to accommodate.
- Potatoes: You can use any potato variety you like. I personally like using yukon or russett potatoes as I find I can get them nice and crispy when I make this. Make sure to use cubed potatoes so they cook evenly.
- Garlic and Onion: The garlic adds flavor to the dish so the more you want to use the better. The onions are also an important part of the recipe. The more you let the onions caramelize, the most flavor you are going to have in your dish.
- Spices: I love pairing cumin, paprika, oregano and crushed red pepper in this dish. You can change up the spices to your liking. If you want a warmer flavor try cinnamon or allspice or you could make this Homemade Shawarma Spice Blend to sprinkle on the eggs and potatoes.
- Fresh Herbs: I always like to finish off my recipes with fresh herbs. I think that fresh parsley works best but you could also use cilantro, dill or mint.
Please see the recipe card below for exact ingredient amounts and instructions.
Ways to Modify this Recipe
- Vegetables: I used onions in this dish but a variety of other vegetables would be great. Try bell peppers, zucchini, carrots or celery.
- Cheese: Cheese would be a nice addition to this dish. You could add feta cheese, goat cheese, mozzarella or Parmesan cheese.
- Greens: I like to add some greens in this dish from time to time. Try adding spinach, kale, swiss chard or arugula.
- Spices: There are a lot of options when it comes to adding spices. I also like za’atar, allspice, cinnamon, cayenne pepper, red pepper flakes or chipotle pepper.
- Meat: You could change this dish up by adding meat in like ground turkey, lamb or beef.
How to Make Lebanese Potatoes and Eggs
Step 1: Thinly Slice Onions: Thinly slice the onions and set aside.
Step 2: Dice Potatoes: Wash and peel the potato and dice them into the same sized chunks.
Step 3: Saute Onion and Potatoes: Next heat a large skillet over medium-high heat. Add 3 tablespoons olive oil. Add the onions, garlic, salt and pepper and turn the heat down to medium-low heat and cook for 15-20 minutes.
Step 4: Add Potatoes: Add the potatoes to the pan and continue to cook the potatoes and onions until potatoes are soft, about 20 minutes.
Step 5: Mix the Eggs and Spices: In a medium mixing bowl mix together the eggs and spices and whisk until the yolk and whites are thoroughly combined.
Step 6: Add Egg and Potatoes: Slowly add the eggs into the potatoes and cook. Continue to stir until the eggs are a desired consistency.
Step 7: Serve: Serve the Lebanese Potatoes with green onion, fresh parsley and a drizzle of tahini sauce along with lebanese pita bread, fattoush and yogurt on the side.
Recipe FAQ
Traditionally the Lebanese recipe uses waxy potatoes like Yukon Gold, but any type of potato works. I actually like russet potatoes because I can get their texture crispier when I saute them in the olive oil.
When you sauté make sure to try them in a single layer with enough oil so they cook through. Try not to stir too much but let them get a crispy outer layer on each side.
I find this dish to be best enjoyed right away but you can pre-cook the potatoes and then reheat them when you add the eggs in when you are ready to eat the dish.
Other Egg Recipes to Try:
Lebanese Potato and Egg Recipe
Ingredients
- 4 tablespoon olive oil, divided
- 3 large russet potatoes, peeled and diced to a similar size {or you can use 10 small Yukon Gold chopped}
- 5 eggs
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 garlic cloves, minced
- 1 yellow onion, thinly sliced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper
- Fresh parsley for garnish
- Pita bread for serving
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- Add the onion and the garlic, salt and pepper.
- Turn the heat down to medium-low heat and cook for 15 minutes, only stirring every 5 minutes.
- Add the potatoes in along with 1 tablespoon olive oil and continue to cook for about 15 more miutes or until the potatoes are soft and just becoming crispy.
- While the potatoes cook add the eggs In a medium mixing bowl.
- Mix together the eggs, cumin, oregano, paprika and crushed red pepper and whisk until the yolk and egg whites are thoroughly combined.
- Slowly add the eggs into the potatoes and cook. Continue to stir until the eggs are a desired consistency.
- Remove from heat and garnish with more crushed red pepper, fresh parsley and serve with pita bread.
Have you ever added any kinda of veggies? I’m trying to decide between broccoli or lacinato kale maybe? I’m leaning more towards the kale. It sounds so yummy and I want to try this asap!
I think kale sounds perfect in this dish. Other veggies you could do that would be good would be diced bell peppers, tomatoes, spinach or swiss chard. Hope you enjoy it!
This ROCKED!
I didn’t even have everything to make it really good (I had to substitute onion/garlic powders as I didn’t have fresh ones on hand), and I was able to whip it up in less than 30 minutes.
I’m already planning on making this properly with pita bread and all the good stuff this weekend lol!
Thank you for the feedback and I am so glad you liked it! I love the flavor with the spices in this one. Hope you make it again!
Just made this and made it with sweet potato instead of regular potato since that’s what I had on hand. Now I don’t have any old sweet potatoes anymore and I have a tasty dish for brunch and breakfast prep for the week.
I love the idea of using sweet potato. I will have to try that! Glad you liked it.
Okay, this was soooo good! The spice blend is on point! The only thing I regret not having with it was the pita bread! Thanks for this recipe!
Yes pita is great with it! Maybe next time. Glad you liked it.
THE INFORMATIONS ARE VERY HELPFUL AND INFORMATIVE.