Mufarraket Batata (Eggs with Potatoes and Cumin)

We wanted something different for breakfast today and had a potato surplus, so we decided to try the other egg-based breakfast recipe from Our Syria. It comes together pretty quickly and very easily, and I liked it, although I think I like the tomato-based one more.

Mufarraket Batata

Our Syria p.72

Ingredients

• 1 tsp butter
• 1 tbsp oil
• 2 medium potatoes, diced at ½"
• 4 garlic cloves, chopped
• 3 eggs
• ¼ tsp cumin, ground
• salt and pepper to taste

Directions

1. Heat the butter and oil in a medium-sized frying pan over medium heat.
2. Add the potatoes and fry for a few minutes.
3. Add 4 tbsp of water, cover, and simmer until fork-tender; with the lid on the potatoes should steam.
4. Remove the lid, add the garlic, and continue to cook for a few minutes.
5. Crack the eggs on top, season with cumin, salt and pepper, and stir together, breaking up the yolks in the process.
6. Serve.