Battata wa Beid

This is a simple and delicious recipe.  Its traditionally served as a breakfast and brunch dish, but I often cook it for supper for my two-year-old son who loves it and will devour a whole bowl.  We visited my brother and his family in Jordan a few years ago when Otis was just little and he polished off half of the helping that we had ordered fir brunch.  I have a feeling this recipe is one that Otis will remember his mama cooking for him on days when she was flat out of ideas and energy and I quite like that.

battata beakfast


Bag of new potatoes, scrubbed and diced

4 large free range eggs

4 table spoons of extra virgin olive oil


Pinch of paprika


Par-boil the potatoes for 8 minutes, then drain and pat dry

Fry the potatoes in the olive oil on a low/ medium heat for 10-20 minutes until they golden up and begin to crisp

Crack the eggs over the potatoes and slowly turn with a wooden spoon until the yolks gently break up

Once the eggs are cooked through add the salt and paprika

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