Lebanese Potato and Egg Breakfast Skillet

Ingredients

Check you have the quantities below.

• 1 1/2 lb (680 g) potatoes, peeled and diced small
• 3 tbsp olive oil
• 1 small onion, diced
• 1 tsp salt
• 1 tsp ground cumin
• 6 eggs
• 2 tbsp parsley, chopped

Let’s make it

1. Boil the potatoes in salted water for 8 minutes, then drain well.
2. Heat oil in a skillet and cook onion for 3 minutes. Add potatoes, salt, and cumin and fry for 8 to 10 minutes until golden.
3. Make 6 spaces in the skillet and crack in the eggs. Cover and cook 4 to 6 minutes until the whites are set.
4. Finish with parsley and serve hot.