Batata Wa Bayd Mfarakeh is a Lebanese potato and egg dish perfect for the lazy weekend at home. This is definitely not a quick meal, as the onions cook for a long time over low heat to bring out the sweet caramelized flavor.
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I found the recipe on The Quinces and the Pea, who adapted it from Day of Honey: A Memoir of Food, Love, and War. The memoir has now been added to my kindle list. This Lebanese comfort food created a lot of potatoes for our family of three (five if you count Evan generously throwing some to the dogs). Luckily, the dish held up well as leftovers the next day.
Batata Wa Bayd Mfarakeh was a great finger food for Evan. The potatoes were nice and soft, easy for him to handle. The caramelized onions added a sweetness that he seemed to enjoy, as well.
Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)
Adapted from The Quinces and the Pea, from Day of Honey
Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)
Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced
- 3 pounds russet potatoes peeled and cubed (1/2 inch)
- salt and pepper to taste
- 2 tablespoons chopped fresh herbs parsley, oregano, thyme, rosemary
- 8 eggs
Instructions
- In a large pot, heat oil over medium heat. Add onions and cook, stirring often, until soft, 2-3 minutes. Do not let them brown. Reduce heat to medium low and cover, stirring about every 10 minutes. When they begin to release liquid, reduce heat to low and cook, stirring occasionally, for 30 minutes.
- As the onions cook, spread out the cubed potatoes in a large colander. Sprinkle with salt, tossing to coat, and let sit for about 5 minutes. Rinse with cold water.
- As the onions turn a dark golden color, remove cover and increase heat to medium. Stir in potatoes, salt to taste, and fresh herbs. Cover pot again and reduce heat to low. Cook, stirring occasionally, until potatoes soften. Drizzle a little olive oil and increase heat to medium to crisp the potatoes, if desired. Season with salt and pepper to taste.
- Stir in eggs until they begin to separate and cook. Remove from heat and continue stirring until the eggs finish cooking from the heat of the potatoes and onions. Serve immediately.
David Smart
Hello Tara! I started making “potatoes and eggs” after watching a Discovery Channel series about climbing Mt. Everest. The Sherpa cooks would prepare potatoes and eggs at Base Camp and it was a very tasty and desired meal among the climbers. Provided lots of easy-to-digest carbs and protein.
What I haven’t done so far is to include the caramelized onions, so thanks for the recipe tip and thanks for this post!
David
Tara
Hope you enjoy it! Caramelizing the onions really adds something special to the dish 🙂
Bilal Haidar
Hello Tara, can you please list the steps with numbers. For instance, 1. Do this…, 2. Do that …, this is good for beginners, especially like me 🙂
I did it yesterday, however, I felt the onions were caramelized too much, their colors turned to black actually, but they it was delicious.
Thanks 🙂
Bilal
Austin
When I lived in the Middle East, our guards would make this nearly every single day. Great little dish.