Batata Wa Bayd - Mfarakeh - Batata wa Bayd is a Lebanese recipe but it is a dish that is popular across the Middle East. In Arabic, Batata translates to Potato and Bayd translates to Eggs. It reminds me a little bit of this Afghan Potato and Eggs and this Egg and Potato Hash. Like both these recipes, this egg dish is great to serve to guests is a great option to enjoy for brunch.
Batata Wa Bayd
This recipe for Lebanese Potato and Eggs is made with caramelised Onions, scrambled Eggs, Spices and diced Potatoes.
Once the Potatoes are tender, we crisp them up slightly by turning the heat up. Then we turn it back down again and add the Eggs before gently scrambling them.
Ingredients needed
This is a very simple recipe and you need basic store cupboard ingredients. Please scroll to the recipe card at the bottom of the page to see full quantities and method.
Potatoes
For tender potatoes, I use Maris Piper or King Edwards. In the US, I would recommend Russet. These are peeled and cut in to ½ inch cubes.
Eggs - My favourite Eggs are St Ewe Eggs. Use any good quality free range Eggs.
Onions - We use White Onions that are cooked low and slow till they are caramelised.
Spices - I add Cumin, Cayenne, Smoked Paprika, Salt, Pepper. You can use Lebanese 7 Spice instead which consists of cumin seeds, cloves, cinnamon, coriander seed, cardamom pods, nutmeg, and paprika.
Oil - I use a light Olive Oil. You can use any Oil you like here.
How to make it
Here is what you need to do to make this easy and hearty recipe -
Heat up a large non stick pan and add Oil.
Once hot, add the Onions with a pinch of Salt and cook on medium low for 10 - 15 minutes.
Add the Potatoes and Spices.
Stir in and cover and cook for 12-15 minutes stirring regularly so they are cooked all over.
Turn the heat up for 3 - 4 minutes to crisp the Potatoes up a little. Crack in Eggs and then slowly scramble the Eggs. You want to do this gently to form large curds.
How to serve
This egg recipe is best served with Bread. It is good with all Breads even Pita Bread.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Top Tips
Onions
These Onions are cooked like they would be for a curry. The Onions are caramlised and turn a deep golden brown before any of the other main ingredients are added. This step makes for the sweetest most delicious Onions.
Potatoes
Try to cut the Potatoes to an even size so they cook uniformly. I add some Cumin, Smoked Paprika, Caynne, Salt, Black Pepper to the dish. You can use some Baharat.
Recipe adapted from this Batata w Bayd recipe by Palestinian Chef Sami Tamimi.
More Middle Eastern Recipes:
Lebanese Ful Medames (Foul Mudammas - Fava Beans Stew)
Menemen with Feta - Turkish Scrambled Eggs
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Batata Wa Bayd - Mfarakeh
Ingredients
- 3 tablespoon Oil Olive or Sunflower Oil
- 1 Onion diced
- 2 Potatoes Peeled and cut into ½ inch cubes
- 1 teaspoon Cumin Powder
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- Salt and Pepper
- 4 Eggs
Instructions
- Heat up a large non stick pan and add Oil.
- Once hot, add the Onions with a pinch of Salt and cook on medium low for 10 - 15 minutes.
- Add the Potatoes, Cumin Powder, Cayenne Pepper, Smoked Paprika, Salt and Pepper.
- Stir in and cover and cook for 12-15 minutes stirring regularly so they are cooked all over.
- Turn the heat up for 3 - 4 minutes to crisp the Potatoes up a little.
- Crack in Eggs and then slowly scramble the Eggs. You want to do this gently to form large curds. Adjust seasoning and serve with your favourite Bread.
Notes
How to serve
This egg recipe is best served with Bread. It is good with all Breads even Pita Bread.Storage
Store leftovers in an airtight container in the fridge for up to 3 days.Top Tips
Onions These Onions are cooked like they would be for a curry. The Onions are caramlised and turn a deep golden brown before any of the other main ingredients are added. This step makes for the sweetest most delicious Onions. Potatoes Try to cut the Potatoes to an even size so they cook uniformly. I add some Cumin, Smoked Paprika, Caynne, Salt, Black Pepper to the dish. You can use some Baharat. Recipe adapted from this Batata w Bayd recipe by Palestinian Chef Sami Tamimi.Nutrition
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