Lebanese Potato and Egg Recipe
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.
Servings: 4
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.