Batata Wa Bayd Mfarakeh is a Lebanese potato and egg dish perfect for the lazy weekend at home. This is definitely not a quick meal, as the onions cook for a long time over low heat to bring out the sweet caramelized flavor. I found the recipe on The Quinces and the Pea, who adapted it from Day of Honey: A Memoir of Food, Love, and War. The memoir has now been added to my kindle list. This Lebanese comfort food created a lot of potatoes for our family of three (five if you count Evan generously throwing some to the dogs). Luckily, the dish held up well as leftovers the next day.
- 2 tablespoons olive oil
- 2 medium onions, diced
- 3 pounds russet potatoes, peeled and cubed (1/2 inch)
- salt and pepper to taste
- 2 tablespoons chopped fresh herbs (parsley, oregano, thyme, rosemary)
- 8 eggs