Lebanese Scrambled Eggs with Potatoes and Onions
Adapted from Lebanese Cuisine
4 T. olive oil
4 medium potatoes, peeled, washed and diced into 1/2-inch cubes
2 medium onions, finely chopped
6 eggs
1/4 tsp. ground black pepper
kosher salt to taste
1 T. basil pesto (optional)
Put olive oil in a large frying pan and place over a medium heat. When the oil is hot (to test the heat drop in a cube of potato, and if the oil bubbles around it, it is read) put in the diced potatoes and saute until lightly golden. Add the onions and cook until both potatoes and onions are golden brown. In the meantime, break the eggs into a mixing bowl and whisk them lightly before pouring over the potatoes and onion. Season with pepper and salt to taste and scramble until the eggs are done to your taste.
Note: Basil pesto isn't a part of Lebanese cuisine to my knowledge, but I often buy a big jar of it at Costco. I've started adding pesto to this egg recipe and it's a great addition.
3 comments:
Hey Laura, it was fun to see you and your family Saturday. All your recipes look so good. I need to cook with you sometime and get new recipes to take home. I also would love it because you cook healthy, I need less meat recipes, but I find it's easier to cook meals with meat. I could learn a lot from you. I am not sure who Ina Garten is, but I like to watch cooking shows they do on Saturdays. So, I probably do like her show, as well. Thanks for the recipes!
WOW! I can't wait to try some of your recipes, but for now they are all poison to me until I get these ulcers healed! I can't wait to see you again! I love you~
Your blog totally inspired me today! But, it's late and now I'm hungry!
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