Lebanese Potato & Eggs - Two Ways

Batata wa Bayth
(Lebanese Potato & Eggs - Two Ways)
Looking for a comforting and simple dish? Batata wa Bayth (Potato & Eggs) is a beloved traditional recipe that I love to make two ways:
METHOD 1️⃣ Classic Caramelised Onions & Pan Fried Potatoes:
This method involves caramelising onions, pan-frying potatoes and cooking eggs to your liking (I personally love a runny yolk!).
Ingredients
2 tbsp ghee
3 tbsp olive oil
1/2 brown onion, diced
3 large eggs
3 potatoes, peeled & cubed
1 spring onion, finely sliced
1/2 tsp Aleppo pepper
1/2 tsp ground cumin
Salt & pepper to taste
Instructions
Heat ghee and olive oil in a large frypan over medium heat. Add the diced onion and cook until soft and caramelized.
Cook the Potatoes:
Toss the cubed potatoes into the pan, stirring frequently, until they turn light golden brown.
Steam the Potatoes:
Add 1/4 cup of water, cover the pan with a lid, and let the potatoes cook for about 10 minutes. They should be tender but still hold their shape.
Season & Stir:
Remove the lid and season with Aleppo pepper, cumin, salt, and black pepper. Stir in the sliced spring onion.
Add the Eggs:
Create small pockets in the potato mixture and crack in the eggs. Cover with the lid again and cook until the egg whites are set. If you prefer scrambled eggs, mix them in gently.
Serve & Enjoy:
Garnish with freshly chopped parsley and serve warm with Lebanese bread.
METHOD 2️⃣ Quick & Kid-Friendly Boiled Version:
This method is the more traditional and very simple way of making batata wa bayth. It's as simple as boiling cubed potatoes, smash some boiled eggs and season with salt and pepper. For a classic Aussie twist (which my kids love!) drizzle on some tomato sauce!
These quick and versatile recipes are perfect for a hearty breakfast, lunch or dinner. Try it out and let me know in the comments how you like your eggs-runny, scrambled, or set!
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