Potato takes far longer than egg; putting them in the pan together leaves the potato raw and the egg burnt. Fry the potato first until it softens, then crack the eggs in.
Ingredients
For the pan
For the top
Method
-
Cut the potato
Cut the potatoes into half centimetre cubes, rinse in cold water and dry them.
-
Fry
Cook in oil over a medium heat, covered, for 10 minutes, turning, until soft and browned at the edges.
-
Add the onion
Add the onion and cook for 3 minutes.
-
Crack in the eggs
Crack the eggs over the potato and scatter with salt and the spices.
-
Cook
Cook covered for 4 minutes, until the whites set.
-
Serve
Scatter with parsley and serve hot.
Tips
- Rinse and dry the potato; with the starch washed off it browns better.
- Cut it into small cubes, as large ones leave the egg cooked before they brown.
- If you prefer, stir the eggs as they cook, which gives something close to menemen.
Nutrition
350
kcal
15 g
Protein
21 g
Fat
25 g
Carbs
2 g
Sugar
3 g
Fibre
Values are per serving and approximate.