The Heartwarming Lebanese Potato and Egg Recipe You’ll Love

Nestled in the heart of Middle Eastern cuisine, this lebanese potato and egg dish brings comfort to your table with unexpected zest.

Families across lebanon have crafted this simple yet delightful meal for generations.

Crispy potatoes mingle with perfectly cooked eggs, creating a symphony of textures and flavors.

Warm spices dance through each bite, telling stories of traditional kitchens and shared meals.

Regional ingredients sparkle with authenticity, making this recipe more than just food, it’s a cultural experience.

Mediterranean influences shine through every golden, fragrant forkful.

Lebanese Potato And Egg For A Hearty Breakfast Bite

• Quick Weeknight Wonder: Whips up a delicious meal in just 20 minutes, perfect for busy families craving something tasty and satisfying.
• Flavor-Packed Comfort: Combines crispy potatoes, aromatic spices, and fluffy eggs for a Mediterranean-inspired dish that delights taste buds with every bite.
• Versatile Meal Solution: Works brilliantly as a hearty breakfast, lunch, or light dinner option that requires minimal ingredients and cooking skills.
• Budget-Friendly Crowd-Pleaser: Uses affordable ingredients like potatoes and eggs, making it an economical choice for feeding multiple people without breaking the bank.

The Basic Lineup For Lebanese Potato And Egg

• Russet Potatoes: Starchy potatoes that create a hearty base for the dish, best when freshly peeled and uniformly diced.
• Eggs: Protein-rich component that adds richness and creates a complete meal, farm-fresh eggs recommended for best flavor.

• Garlic, Onion: Foundational flavor builders that provide depth and complexity, yellow onion offers a mild sweetness.
• Salt, Black Pepper, Cumin, Oregano, Paprika, Crushed Red Pepper: Spice blend that gives the Lebanese dish its warm and slightly spicy character, use fresh ground spices for maximum flavor.

• Olive Oil: Essential for sautéing and adding a rich Mediterranean touch, extra virgin olive oil preferred for authentic taste.
• Fresh Parsley: Bright garnish that adds color and fresh herbal note, chop just before serving.
• Pita Bread: Traditional accompaniment that helps scoop and enjoy the potato and egg mixture, warm pita recommended.

Lebanese Egg And Potato Guide

Step 1: Warm Up the Skillet

Begin by placing a large skillet on the stove and heating olive oil over medium heat.

The oil should shimmer slightly, showing it’s ready for cooking.

Step 2: Crisp the Potatoes

Add diced potatoes to the heated skillet.

Allow them to cook and transform into golden-brown, crunchy delights.

Stir occasionally to ensure even cooking and prevent sticking.

This process typically takes about 10-12 minutes.

Step 3: Prepare the Egg Mixture

In a mixing bowl, whisk eggs with salt and black pepper until well combined and slightly frothy.

Step 4: Sauté Aromatics

Move the potatoes to one side of the skillet and add a touch more olive oil.

• Garlic
• Onions

Sauté until the kitchen fills with a fragrant aroma and the vegetables become soft and translucent, which takes around 2-3 minutes.

Step 5: Spice It Up

• Cumin
• Oregano
• Paprika
• Crushed red pepper

Stir the spices into the onion mixture, allowing their flavors to bloom and meld together.

Step 6: Create the Final Dish

Pour the whisked eggs directly over the potatoes in the skillet.

Gently stir and cook until the eggs are completely set and have a soft, creamy texture.

Step 7: Serve and Enjoy

Scatter fresh chopped parsley over the top for a burst of color and freshness.

Plate alongside warm pita bread for a complete Lebanese-inspired meal.

Pro Advice for Lebanese Potato and Egg

• Adjust the crushed red pepper to make the dish mild or fiery hot, catering to your personal heat preference.
• Use starchy potatoes like Russet and ensure they're cut into uniform small cubes for even, golden-brown crispiness.
• Replace dried oregano with fresh chopped herbs like thyme or parsley for a more vibrant, garden-fresh flavor profile.
• Substitute olive oil with coconut oil for a lactose-free version that maintains the recipe's authentic Mediterranean taste.
• Add crumbled feta cheese or diced cooked chicken to transform this dish into a more substantial meal with extra protein.

Lebanese Potato And Egg Storage Tips You’ll Want To Know

• Store leftovers in an airtight container and refrigerate within 2 hours of cooking for optimal freshness, keeping the dish safe for up to 3-4 days.
• Warm the potato and egg mixture over medium-low heat, stirring gently to prevent burning and maintain the original texture and flavor.
• Reheat in short 30-second intervals, stirring between each interval to distribute heat evenly and prevent rubbery eggs.
• Consider adding a small splash of olive oil when reheating to restore moisture and revive the dish's original delicious taste.

Suitable Sides for Lebanese Potato and Egg

• Pair with Zesty Red Wine: Choose a light, fruity Lebanese red wine like Chateau Musar Rouge to complement the spicy, earthy flavors of the potato and egg dish.
• Serve Alongside Fresh Tabbouleh: The herb-packed salad with parsley, mint, tomatoes, and bulgur wheat provides a refreshing contrast to the rich, warm skillet meal.
• Enjoy with Cool Yogurt Dip: Prepare a simple Lebanese-style yogurt sauce with mint, garlic, and a splash of olive oil to balance the dish's warmth and add creamy texture.
• Complement with Crisp White Wine: Select a chilled Chardonnay or Sauvignon Blanc to cut through the dish's richness and enhance its delicate spice profile.

Lebanese Potato and Egg Mix-Ups

• Vegan Veggie Delight: Replace eggs with tofu scramble, using turmeric for yellow color and nutritional yeast for savory flavor. Add bell peppers and spinach for extra nutrients.
• Gluten-Free Mediterranean Style: Use sweet potatoes instead of regular potatoes and serve with gluten-free flatbread. Season with za'atar spice blend for authentic Middle Eastern taste.
• Low-Carb Protein Power: Substitute potatoes with cauliflower florets for reduced carbohydrates. Use egg whites to lower fat content and maintain high protein profile.
• Spicy Southwest Fusion: Incorporate jalapeños and cilantro instead of parsley. Replace cumin with chili powder and add corn kernels for southwestern flair.

FAQs

• What makes this Lebanese potato and egg dish unique?

The combination of crispy potatoes, fragrant spices like cumin and paprika, and the simple yet flavorful egg preparation creates a delicious Middle Eastern comfort food that’s both satisfying and easy to make.

• Can I make this recipe vegetarian?

Absolutely! This recipe is already vegetarian and packed with protein from the eggs. You can easily customize it by adding extra vegetables like bell peppers or spinach to boost nutrition.

• What are the key spices that give this dish its authentic flavor?

Cumin, oregano, paprika, and crushed red pepper are the essential spices that bring traditional Lebanese warmth and depth to this potato and egg skillet. These spices create a complex, aromatic profile that makes the dish truly special.

• Is this recipe suitable for beginners in cooking?

Yes! This recipe is straightforward and requires basic cooking skills. With simple steps like sautéing potatoes, cooking eggs, and adding spices, even novice cooks can confidently prepare this delicious Lebanese-style dish.

Lebanese Potato and Egg Recipe

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4.5 from 38 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Potato and egg comfort shine in this Lebanese culinary gem, blending rustic ingredients with Mediterranean flavors. Crispy potatoes and perfectly seasoned eggs create a hearty meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 3 large russet potatoes, peeled and diced
• 5 eggs

Spices and Seasonings:

• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper

Aromatics and Additional Ingredients:

• 4 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 yellow onion, thinly sliced
• Fresh parsley for garnish
• Pita bread for serving

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Instructions

1. Warm a spacious cast-iron skillet with olive oil over moderate flame, creating an even heat distribution.
2. Introduce diced potatoes into the skillet, allowing them to transform into crispy, golden morsels through careful continuous stirring, approximately 10-12 minutes.
3. Whisk eggs thoroughly with aromatic seasonings, blending salt and ground black pepper until completely integrated.
4. Strategically relocate the golden potatoes to one side of the skillet, creating a dedicated cooking zone.
5. Introduce minced garlic and finely chopped onions into the vacant skillet space, sautéing until they release their fragrant essence and become translucent.
6. Sprinkle a harmonious blend of cumin, oregano, paprika, and crushed red pepper into the softened aromatics, gently incorporating the spices to maximize their flavor potential.
7. Cascade the seasoned egg mixture over the prepared potatoes, allowing gentle movement to create soft, creamy curds throughout the skillet.
8. Finish the dish with a vibrant garnish of freshly chopped parsley, creating a verdant contrast against the golden potatoes.
9. Transfer the aromatic creation to a serving plate, accompanied by warm, pillowy pita bread for a complete culinary experience.

Notes

• Crisp potatoes by ensuring high, consistent heat and avoiding overcrowding in the skillet for golden-brown exterior.
• Layer flavors by sautéing spices with onions and garlic before adding eggs, releasing deeper aromatics and complexity.
• Transform this dish into a vegetarian protein powerhouse by substituting eggs with crumbled tofu or adding chickpeas for extra nutrition.
• Create a gluten-free version by serving with gluten-free flatbread or using cauliflower instead of traditional potatoes for low-carb adaptation.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Sautéing
• Cuisine: Lebanese

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 186mg