Lebanese Potato and Egg

Lebanese Potato & Egg

A comforting, traditional potato and egg dish full of warm spices

Serves 2–3

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 1/2 teaspoon cumin
• 1/2 teaspoon coriander powder
• 1/8 teaspoon turmeric
• 1 teaspoon allspice
• 1/4 teaspoon black pepper
• 2 teaspoons salt, divided
• 400 g potatoes, cut into small cubes
• 2 eggs, lightly beaten
• 3 to 4 tablespoons vegetable or canola oil

Method

1. Place the cubed potatoes in a pot of water with 1 teaspoon of salt. Boil for 10 to 15 minutes or until fork tender. Drain and set aside.
2. Heat 3 to 4 tablespoons of oil in a non-stick pan. Add the boiled potatoes and stir gently for two minutes. Some softening is normal.
3. Add cumin, coriander, turmeric, allspice, black pepper and the remaining 1 teaspoon salt. Stir to coat evenly and cook for about five minutes.
4. If potatoes begin to dry, add one tablespoon of oil before adding the eggs.
5. Remove the pan from the heat. Pour in the lightly beaten eggs and stir for about one minute to gently cook them.

Watch it being made

🎥 Watch the YouTube Short
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Tip

• For a crispier texture, skip boiling the potatoes and cook them directly in the pan for about 15 minutes until golden.

Storage

Best enjoyed fresh. Keeps in the fridge for up to 2 days.