4 T. olive oil
4 medium potatoes, peeled, washed and diced into 1/2-inch cubes
2 medium onions, finely chopped
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.