📝 About This Recipe
Transport your breakfast table to the mountains of Lebanon with this soul-warming skillet of Eggs with Awarma and Potatoes. Awarma—a traditional Lebanese confit of minced lamb preserved in rendered suet—infuses the golden, crispy potato cubes with an incomparable savory depth. This dish is a celebration of heritage flavors, combining the richness of the meat with perfectly set eggs for a hearty, communal meal that defines Mediterranean comfort.
🥗 Ingredients
The Base
- 200 grams Awarma (Lebanese preserved lamb) (high quality, including some of the rendered fat)
- 2 large Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 2 tablespoons Extra virgin olive oil (only if needed to supplement the awarma fat)
- 1 small Yellow onion (finely diced)
The Eggs
- 6-8 pieces Large eggs (fresh, at room temperature)
- 1/2 teaspoon Fine sea salt (to taste, keeping in mind awarma is salty)
- 1/4 teaspoon Black pepper (freshly cracked)
Spices and Aromatics
- 1/2 teaspoon Lebanese Seven Spices (Baharat)
- 1/2 teaspoon Aleppo pepper or Pul Biber (for a mild, fruity heat)
- 1 clove Fresh garlic (minced into a paste)
Garnish and Finishing
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 pinch Dried mint (optional but highly recommended)
- 1/2 teaspoon Sumac (for a bright, citrusy finish)
👨🍳 Instructions
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1
Begin by prepping your potatoes. Peel and dice them into uniform 1/2-inch cubes to ensure they cook at the same rate.
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2
Place a large, heavy-bottomed skillet (preferably cast iron) over medium heat. Add the Awarma and let it melt slowly, releasing its flavorful fat.
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3
If the Awarma is lean, add the 2 tablespoons of olive oil. Once shimmering, add the diced potatoes in a single layer.
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4
Fry the potatoes for 10-12 minutes, tossing occasionally, until they are golden brown and crispy on the outside and tender on the inside.
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5
Add the finely diced onion to the skillet with the potatoes. Sauté for another 3-4 minutes until the onions are translucent and slightly caramelized.
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6
Stir in the minced garlic, Lebanese Seven Spices, and half of the Aleppo pepper. Cook for 1 minute until the spices are fragrant, taking care not to burn the garlic.
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7
Using a spoon, create small wells in the potato and meat mixture for the eggs to sit in.
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8
Crack each egg carefully into a small bowl first, then slide them into the created wells. This prevents shells from falling in and keeps the yolks intact.
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9
Reduce the heat to medium-low. Season the tops of the eggs with salt and the remaining Aleppo pepper.
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10
Cover the skillet with a lid for 3-5 minutes. This allows the egg whites to set perfectly while keeping the yolks runny and rich.
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11
Check the eggs frequently; remove the lid as soon as the whites are opaque but the yolks still have a gentle wobble.
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12
Remove the skillet from the heat immediately to prevent overcooking from the residual heat of the pan.
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13
Garnish with a generous sprinkle of fresh parsley, a dusting of sumac, and a pinch of dried mint for that authentic Lebanese aroma.
💡 Chef's Tips
Always use room temperature eggs to ensure the whites set at the same time the yolks stay runny. If you cannot find Awarma, you can substitute with high-quality ground lamb sautéed in ghee, though you will lose the specific 'confit' texture. Don't skimp on the fat; the rendered fat from the Awarma is what fries the potatoes and gives this dish its signature flavor. For extra crispy potatoes, par-boil the cubes for 3 minutes in salted water and drain thoroughly before frying in the skillet. Be cautious with salt—Awarma is traditionally preserved with a significant amount of salt, so taste your potatoes before adding more.
🍽️ Serving Suggestions
Serve directly in the skillet for a rustic, communal feel. Accompany with warm, fluffy Lebanese pita bread for scooping up the yolks and meat. A side of fresh vegetable platter (taza) containing cucumbers, tomatoes, radishes, and fresh mint leaves. Pair with a glass of hot black tea with a sprig of fresh mint or a bowl of creamy labneh drizzled with olive oil. Add a side of spicy pickled wild cucumbers (kabees) to cut through the richness of the lamb fat.