Bayd w Batata
This simple Arab style potatoes and eggs is a breakfast staple for us, especially on Sunday mornings when we have the whole Arab brunch spread. Perfect for kids, too!
Ingredients
- 1/3 cup avocado oil or other neutral oil for cooking, possibly more depending on your pan
- 4-5 medium russet potatoes diced small
- 1 medium yellow onion finely diced
- 1 ½ teaspoon paprika
- 1 ½ teaspoon turmeric
- 4-5 eggs
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
To serve:
- Pickle varieties pickled turnips, beets, jalapenos, cucumbers
- Sliced veggies cucumbers, tomatoes, jalapenos, green onions
- Labneh + olive oil
- Pita bread
- Ketchup
Instructions
- Add your oil to a large nonstick skillet on medium high heat. Toss in your diced potatoes, add the paprika, turmeric, salt and pepper and toss everything together with the oil to coat. Place them in a single even layer on the skillet and let it sit for 3-4 minutes without touching. After 3-4 minutes, the bottom should be golden brown and crispy – if it’s not, let them sit another minute or two.
- Toss the potatoes to cook again and season once more on the other side. Let sit another 3-4 minutes in a single row repeating the process. Once the potatoes are about halfway cooked, add in your finely diced onions. Let everything cook and caramelize together, tossing periodically to make sure the potatoes are getting golden and crisp and the onions are cooking through.
- Crack in your eggs, scramble them in – you can also leave them whole and cook until desired doneness – Remove from heat, sprinkle with chopped parsley and serve!