Egg and Potato Fry

Safira

A combination of the popular Lebanese dish Batata Wa Bayd and the Indian Beda, Batata Fry. The difference with the Lebanese version is the slow cooking of the onions and the cubes potatoes. I prefer the potatoes in this dish to be sliced.

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Dinner

Cuisine Indian, Lebanese

Ingredients

2 tbsp Oil I use Olive Oil
2 Onions sliced finely
3 large Potatoes or 6 medium sliced into 1/2 cm rounds
4 cloves Garlic crushed (optional)
1.5 tsp Coriander Powder
1.5 tsp Cumin Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
Salt and Pepper to taste
2 tbsp Mixed herbs I use thyme and coriander
8 Eggs

Instructions

Heat 1 tbsp oil over medium heat. Add onions and cook for 2 - 3 minutes. Reduce heat and cover and cook for a further 40 minutes, checking occasionally to make sure they aren't sticking. Add a splash of water if they are.
Add the potatoes to a colander and sprinkle with salt. Set aside for 10 minutes and then rinse.
Remove the lid from the onions and dd potatoes, garlic, coriander powder, cumin powder, chilli powder, turmeric and salt and pepper. Cover the pot again and reduce heat to low.
Allow to cook for 10 - 15 minutes stirring occasionally.
Drizzle the remaining oil into the potatoes and increase the heat to medium. Cook for 5 minutes.
Stir in the herbs and eggs until they begin to cook.
Remove the pot from the heat and continue stirring until the eggs are cooked through.

Notes

A combination of the popular Lebanese dish Batata Wa Bayd and the Indian Beda, Batata Fry. The difference with the Lebanese version is the slow cooking of the onions and the cubed potatoes. I prefer the potatoes in this dish to be sliced but you can cube if you wish. The Indian version also has more spices then the Lebanese version. Feel free to omit them altogether. I sometimes do that and the dish is delicious anyway.

Tried this recipe?Let us know how it was!