Name: Scrambled Eggs with Beef Confit and Potatoes (Bied ma Qawarma (byied ma ka-war-ma))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 1 cup peeled and diced russet potato (¼ inch); ½ cup diced yellow onion (¼ inch); 1 clove garlic (dice into small pieces); ¾ cup beef confit, without the rendered fat and broken into smaller pieces; 6 large eggs, beaten; Beef confit, qawarma.; 1 tablespoon extra-virgin olive oil; 1 tablespoon butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.