Lebanese Potato and Egg Recipe
Lebanese Potato and Egg is a flavorful dish featuring crispy russet potatoes and spiced eggs. The combination of garlic, cumin, and paprika brings a warm, aromatic profile, complemented by the sweetness of thinly sliced yellow onions. Serve this hearty, protein-rich meal with fresh parsley garnish and pita bread for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Sauté
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Scale
- 4 tablespoons olive oil, divided
- 3 large russet potatoes, peeled and diced
- 5 eggs
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 garlic cloves, minced
- 1 yellow onion, thinly sliced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper
- Fresh parsley for garnish
- Pita bread for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add diced potatoes and cook until crispy and golden brown, about 10-12 minutes.
- In a separate bowl, beat the eggs with salt and black pepper.
- Push the potatoes to one side of the skillet and add the remaining olive oil.
- Sauté garlic and onions until fragrant and softened, about 2-3 minutes.
- Add cumin, oregano, paprika, and crushed red pepper to the onion mixture and stir.
- Pour the beaten eggs over the potatoes and cook, stirring occasionally, until the eggs are set.
- Garnish with fresh parsley and serve with pita bread.
Notes
- Adjust the level of crushed red pepper to suit your heat preference.
- For extra flavor, consider adding a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
Find it online: https://emiliarecipes.com/lebanese-potato-and-egg-recipe/