Batata Wa Bayd - Mfarakeh
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.
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
Calories: 238kcalCarbohydrates: 22gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 123mgSodium: 56mgPotassium: 560mgFiber: 3gSugar: 2gVitamin A: 543IUVitamin C: 23mgCalcium: 44mgIron: 2mg
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