Empty My Fridge
Lebanese Potato & Eggs
Ingredients
- Ghee2 tbsp
- Olive oil3 tbsp
- Onion · diced½
- Egg3
- Potato · peeled cubed3
- Scallion · finely sliced1
- Aleppo pepper½ tsp
- Cumin · ground½ tsp
- Salt
- Black pepper
Instructions
- Heat the ghee and olive oil in a large frying pan over medium heat. Add the diced onion and cook until soft and caramelised.
- Add the cubed potatoes and stir often until they turn light golden brown.
- Pour in 1/4 cup of water, cover, and cook for about 10 minutes until the potatoes are tender but still hold their shape.
- Remove the lid. Season with Aleppo pepper, cumin, salt and black pepper, then stir in the sliced spring onion.
- Make small wells in the potato mixture and crack in the eggs. Cover again and cook until the egg whites are set. For scrambled eggs, stir them through gently instead.
- Garnish with chopped parsley and serve warm with Lebanese bread.
Summarized from The Lebanese Plate's video. Watch it for the details.
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