BATATA WA BAYD

Batata wa bayd must be drizzled with olive oil in order for you to best enjoy its taste.
This is an incredibly comforting Lebanese potato and egg dish with variations throughout the Eastern Mediterranean. In this version, diced potatoes are slowly cooked along with a splash of water till golden. Diced onions are tossed in and the pan is covered to allow the potatoes to steam until nearly tender and onions are translucent. Then eggs are folded in gently to cook just until set.
Serve this Lebanese potato and egg breakfast dish as a freshly baked pita bread sandwich with vegetables like olives, pickles, cucumber slices, and tomato slices. But another popular way to serve batata wa bayd is as a main meal with a side salad like fattoush or roasted vegetables. Or you could use this batata recipe to make vegetarian potato and egg tacos.
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Ingredients:
• 4 POTATOES, PEELED, DICED
• 1 ONION, CHOPPED
• 5 EGGS
• ¼ CUP OLIVE OIL
• TO TASTE, SALT
• TO TASTE, PEPPER POWDER
• AS REQUIRED, CILANTRO, CHOPPED
• ¼ CUP WATER
Method:
1. Heat olive oil in a pan and once hot, add the potatoes and fry till golden.
2. Add water and simmer till potatoes are tender and water has evaporated.
3. Add the onions and sauté for 3-4 minutes.
4. Crack the eggs over the potatoes and stir continuously till the eggs are cooked.
5. Season with salt and generous amount of pepper powder. Mix well
6. Serve garnished with cilantro.