Ingredients
Scale
- 3 tablespoon oil vegetable or olive/ghee
- 1 onion
- 1 teaspoon garlic paste optional
- 3 potatoes peeled and cubed
- 1 teaspoon cumin powder
- 1 tsp smoked paprika
- ½ – 1 teaspoon cayenne pepper
- ½ – 1 teaspoon salt
- ½ teaspoon coarse black pepper
Instructions
- Heat oil in a large pan over low to medium heat.
- Add onions and cook, stirring regularly, until soft and golden (20–30 minutes).
- Place cubed potatoes in a pot, cover with water, and add salt. Boil for 8-10 minutes until knife tender.
- Strain the potatoes and let them steam dry for 5 minutes.
- Add garlic to the pan and cook for 2 minutes, then add potatoes to the onions.
- Pour in a couple of tablespoons of water, cover, and let cook for 3-4 minutes.
- Remove the lid, raise the heat, and add spices. Cook until potatoes are golden and slightly crispy.
- Beat eggs in a bowl with a pinch of salt. Pour into the pan and scramble gently with potatoes until just set.
- Taste and adjust seasoning, then garnish with fresh coriander and serve.
Last Step:
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Adjust cayenne pepper to taste for desired spiciness.
Serve hot for the best flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: No Data
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 Serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 180mg