Breakfast and brunch
ChefSana Kaddour
Potato and Egg Mafroukeh
Potato and egg mafroukeh is a super easy recipe that can be served for breakfast, lunch, or dinner. If you get hungry and are not prepared, this dish will do the job.
Ingredients
Start here, then move straight into the method.
- Potatoes
- Eggs
- Olive oil
- Salt
- Black pepper
- More from Sana, try her method for making Lamb Leg suitable for banquets.
- Also from the tasty egg recipes, here is Zucchini and Egg Mafroukeh .
Method
Follow the cooking sequence without leaving the page.
- Peel the potatoes and cut them into small cubes
- In a frying pan over the heat, add olive oil — the amount should be a little generous so the eggs do not stick when added
- Add the potatoes and salt before the olive oil heats up and cook over medium heat until the potato cubes are tender
- Add the eggs over the potatoes and mix or turn slightly until the eggs are cooked, then sprinkle black pepper on top
- Serve the potato and egg mafroukeh with yogurt or labneh and pickles, and eat it with bread
- Sana Qaddour
Recipe tags
Breakfast and brunchInternationalVegetarianDairy freeGluten freeNut free
Notes and serving ideas
- Lamb Leg
- Zucchini and Egg Mafroukeh
