Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)

Batata Wa Bayd Mfarakeh (Lebanese Potatoes and Eggs)

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.

Ingredients

  • 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
Read the whole recipe on Tara's Multicultural Table