Batata Wa Bayd (Lebanese Potatoes and Eggs)
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.
Servings 2 -4 Servings
Ingredients
- 1/4 cup (60 milliliters) olive oil
- 1 medium onion peeled and diced
- 2 russet potatoes peeled and cut into 1/2 inch (1.25 centimeter) cubes
- 2 tablespoons (30 milliliters) water
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 4 large eggs
- 1/4 cup (6 grams) 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.