Scrambled Eggs with Beef Confit and Potatoes

Bied ma Qawarma (byied ma ka-war-ma)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

I loved this tasty dish growing up and still enjoy it to this day. I remember waking up on Sunday mornings to the enticing aroma as it made its way up to my room. I couldn’t wait to run downstairs and have a bite. It is a delicious combination of potatoes with onions, a touch of garlic, beef confit, and eggs. Serve with warm pita bread, and you are good to go! I often serve this at brunch with a platter of fresh fruits and cheeses.


Specialty Ingredients


    To Prepare the Scrambled Eggs with Beef Confit and Potatoes

    Preheat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes and fry them, turning occasionally until they begin to brown. Reduce the heat to medium. Add the onions and sauté until they are translucent and tender.

    Stir in the garlic and beef confit and cook for about 1 minute more. Increase the heat to medium-high; then add the beaten eggs and scramble with the potatoes and beef until the eggs are no longer runny. Serve right away.