Lebanese Potato and Egg Recipe (2024)

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This Lebanese Potato and Egg Recipe, also known asBatata Wa Bayd, is a wonderful holiday side dish to serve with your meal.It mixes together eggs, potatoes with onion, garlic, warm Mediterranean spices along and fresh parsley. Serve with pita bread, a dollop of Greek yogurt and hot sauce.

LEBANESE POTATO AND EGG RECIPE

This holiday season, I’m partnering with America’s egg farming families to share favorite global holiday food traditions featuring eggs!

I am so excited to be partnering with the American Egg Board to bring you a holiday egg dish that is often served in Lebanon.

This Lebanese Potato and Egg Recipe, also known as Batata Wa Bayd, is sure to be a hit at your holiday gathering alongside your Meat Pies, Lebanese Hummus, Tabbouleh and Mediterranean Roasted Vegetables.

It actually would work nicely for your holiday breakfast, lunch or dinner.

Scrambled eggs, potatoes, warm spices, garlic and onion are cooked to create a delicious side dish.

I like to top it with fresh parsley, and serve with pita bread.

Whether you’re celebrating the holidays at home or across the globe, gather around the table and start a new holiday recipe tradition this season.

Eggs are a staple ingredient in many holiday dishes.

From spectacular brunches, showstopping desserts, cookie exchanges, co*cktails and appetizers – there are dozens of ways to cook and bake with eggs this holiday season.

We love adding egg dishes to our holiday tables whether it is this Turkey Sausage and Egg Puff Pastry Pizza, to this Egg Sausage Casserole, to these Southwestern Greek Yogurt Deviled Eggs, eggs are a healthy addition.

Did you know that more eggs are consumed during the winter holiday season than any other time of the year?

Actually there’s a good chance the eggs you’ll use for holiday baking came from an egg farm in your state! Nationwide, the United States produces over 75 billion eggs per year.

America’s egg farmers are proud to work hard 365 days a year to ensure that grocery store shelves remain stocked with affordable, nutritious eggs.

ARE EGGS HEALTHY FOR ME?

Eggs are one of the most important ingredients in holiday cooking and baking, and all year long!

Eggs add moisture, color, flavor and nutritional value to recipes. Eggs are a holiday staple.

One way to add this healthy ingredient to your day is by starting your holiday morning with eggs.

One large egg contains 6 grams of high-quality protein to keep you feeling fuller longer and energized all day.

Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates.

You can even indulge a little and make this Overnight Gingerbread French Toast Casserole that uses 8 eggs and still get those healthy benefits.

WHAT INGREDIENTS ARE IN THIS POTATO AND EGG RECIPE?

EGGS: This recipe uses 5 large eggs. You can modify this recipe to the size of your group that you are feeding and make more or less to accommodate.

POTATOES: You can use any potato variety you like. I personally like using Russett potatoes the most as I find I can get them nice and crispy when I make this.

GARLIC & ONION: The garlic adds flavor to the dish so the more you want to use the better. The onions are also an important part of the recipe.

The more you let the onions caramelize, the most flavor you are going to have in your dish.

SPICES: I love pairing cumin, paprika, oregano and crushed red pepper in this dish. You can change up the spices to your liking.

If you want a warmer flavor try cinnamon or allspice or you could make this Homemade Shawarma Spice Blendto sprinkle on the eggs and potatoes.

FRESH HERBS: I always like to finish off my recipes with fresh herbs. I think that fresh parsley works best but you could also use cilantro, dill or mint.

HOW DO I MAKE THIS LEBANESE POTATO AND EGG RECIPE?

THINLY SLICE ONIONS: Thinly slice the onions and set aside.

DICE POTATOES: Wash and peel the potato and dice them into the same sized chunks.

SAUTE THE ONIONS AND THE POTATOES: Next heat a large skillet over medium-high heat. Add 3 tablespoons olive oil.

Add the onions, garlic, salt and pepper and turn the heat down to medium-low heat andcook for 15-20 minutes.

Add the potatoes and continue to cook the potatoes and onions until potatoes are soft, about 20 minutes.

MIX TOGETHER THE EGGS: In a medium mixing bowl mix together the eggs and spices andwhisk until the yolk and whites are thoroughly combined.

ADD THE EGGS IN WITH THE POTATOES: Slowly add the eggs into the potatoes and cook. Continue to stir until the eggs are a desired consistency.

WAYS TO MODIFY THIS RECIPE

VEGETABLES: I used onions in this dish but a variety of other vegetables would be great. Try bell peppers, zucchini, carrots or celery.

CHEESE: Cheese would be a nice addition to this dish. You could add feta cheese, goat cheese, mozzarella or Parmesan cheese.

GREENS: I like to add some greens in this dish from time to time. Try adding spinach, kale, swiss chard or arugula.

SPICES: There are a lot of options when it comes to adding spices. I also like za’atar, allspice, cinnamon, cayenne pepper or chipotle pepper.

MEAT: You could change this dish up by adding meat in like ground turkey, lamb or beef.

OTHER EGG DISHES TO TRY:

CHEESY BLACK BEAN SALSA VERDE BAKE

EASY SHAKSHUKA

CHAFFLES RECIPE

MACARONI EGG SALAD

MEDITERRANEAN FRITTATA

SOUTHWEST BREAKFAST EGG TACOS

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Lebanese Potato and Egg Recipe, also known asBatata Wa Bayd, is a wonderful holiday side dish to serve with your meal.It mixes together eggs, potatoes with onion, garlic, warm Mediterranean spices along and fresh parsley. Serve with pita bread, a dollop of Greek yogurt and hot sauce.

Ingredients

• 4 tablespoon, divided
• 3 large russet potatoes, peeled and diced to a similar size
• 5 eggs
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 4 garlic cloves, minced
• 1 yellow onion, thinly sliced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper
• Fresh parsley for garnish
• Pita bread for serving

Instructions

1. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
2. Add the onion and the garlic, salt and pepper.
3. Turn the heat down to medium-low heat and cook for 15 minutes, only stirring every 5 minutes.
4. Add the potatoes in along with 1 tablespoon olive oil and continue to cook for about 15 more miutes or until the potatoes are soft and just becoming crispy.
5. While the potatoes cook add the eggs In a medium mixing bowl.
6. Mix together the eggs, cumin, oregano, paprika and crushed red pepper and whisk until the yolk and egg whites are thoroughly combined.
7. Slowly add the eggs into the potatoes and cook. Continue to stir until the eggs are a desired consistency.
8. Remove from heat and garnish with more crushed red pepper, fresh parsley and serve with pita bread.

This post is sponsored by America’s egg farming families, who are proud to provide safe, healthy eggs for holiday celebrations around the world. As always, opinions are 100% my own.