A recipe for Batata Wa Bayd (Lebanese Potatoes and Eggs)! Diced potatoes and caramelized onions are tossed with scrambled eggs for an easy and delicious meal.
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Batata Wa Bayd (بطاطا وبيض, also known as Mfarakeh/مفركة) is an incredibly comforting Lebanese potato and egg dish with variations throughout the Eastern Mediterranean.
In this version, diced onions are slowly caramelized until deeply golden. Cubed potatoes are tossed in along with a splash of water and the pan is covered to allow the potatoes to steam until nearly tender. The tender potatoes are pan-fried for a bit to lightly brown, then beaten eggs are folded in gently to cook just until set. Top with fresh cilantro and serve immediately with Khebez (Lebanese pita bread) and tea.
Don’t rush caramelizing the onions. Their natural sweetness pairs so wonderfully with the salty potatoes and eggs. Adjust the heat as needed between medium-low to low to give them time to caramelize without burning. This should take about 20-30 minutes. Dice the potatoes in about 1/2 inch (1.25 cm) cubes. Don’t make them too big or they won’t cook all the way through.
Take care as you toss the ingredients to not break up the potatoes as they become tender. Fold carefully to help keep their shape. Depending on the type of pan, you may need to add a little more olive oil as needed to keep the potatoes from sticking to the bottom.
I seasoned the Batata wa Bayd simply with 1/2 teaspoon of cumin, a sprinkling of salt, and freshly ground black pepper. You can also use this Seven-Spice Seasoning from Taste of Beirut. Adjust the salt as needed to taste.
Looking for more Lebanese recipes?
Try Macaroon Bil Toum (Lebanese Garlic Noodles), Bayd wa Khodra (Lebanese Egg Pie with Vegetables), and Fattoush.
Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)
Adapted from Day of Honey
Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)
Ingredients
- 1/4 cup olive oil
- 1 medium onion diced
- 2 russet potatoes peeled and cut into 1/2" cubes
- 2 tablespoons water
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 4 large eggs
- 1/4 cup fresh cilantro for garnish
Instructions
- In a large pan, drizzle olive oil over medium low heat. Add the onions and cook, stirring occasionally until lightly golden and caramelized, 20-30 minutes. Adjust the heat as needed to keep them from browning. They will continue to darken as the potatoes cook.
- While the onions caramelize, place the cubed potatoes in a colander and sprinkle with salt. Toss to coat. Allow to rest for 5 minutes. Rinse and drain.
- Place the prepared potatoes in the pan with the caramelized onions and drizzle with 2 tablespoons water. Immediately cover the pan and allow to cook, stirring occasionally, until nearly tender, about 15 minutes. Toss with the cumin and season with salt and pepper.
- If needed, drizzle the pan with a little more olive oil and increase the heat to medium to brown the potatoes, tossing often.
- In a medium bowl, beat the eggs with a pinch of salt. Pour the eggs into the pan and cook, stirring often to scramble just until set.
- Remove from heat and adjust seasonings to taste. Serve immediately with fresh cilantro.
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 🙂
Austin
When I lived in the Middle East, our guards would make this nearly every single day. Great little dish.