Levantine cuisine · Breakfast & Eggs

Bayd bi Batata wa Kurkum

Golden potato cubes fried crisp with turmeric and onions, then set into a pan with eggs.

Ingredients · for 2 servings

• 500 g waxy potatoes
• 4 eggs
• 2 onions
• 1 tsp turmeric
• 1/2 tsp cumin
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1 flatbread (to serve)
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 1.5 cm cubes and rinse in cold water until the water runs clear; then pat very dry.
2. Heat olive oil in a non-stick pan and fry the potato cubes over medium heat for 12–15 min., turning only every few minutes, until golden and crisp all over.
3. Cut the onions into thin wedges, add and fry for another 5 min. until soft and browned at the edges.
4. Sprinkle in turmeric and cumin, toast for 1 min. until the potatoes turn a deep yellow and the spices are fragrant, then season with salt and pepper.
5. Whisk the eggs, pour over the pan and let set over low heat for 3–4 min., gently pulling once from the edge to the center, until the egg is just barely set.
6. Sprinkle generously with chopped parsley and serve straight from the pan with warm flatbread.