Eggah bi Lahma
Ingredients
Instructions
- In a large, preferably nonstick skillet, fry the onion in 3 tablespoons oil until golden.
- Add the ground meat, crush it with a fork, and stir and turn it over for about 810 minutes, until it changes color, adding salt and pepper and the spices.
- Beat the eggs lightly.
- Drain off any fat through a sieve from the meat and onion, then add them to the eggs along with the parsley.
- Add the potato, if you like, and mix well.
- Heat the remaining oil in the cleaned skillet.
- Pour in the egg mixture, reduce the heat to as low as possible, and cover with a lid.
- Cook for about 20 minutes, until the eggs have set and only the top is still runny.
- Put the frying pan under a hot broiler until the top is firm and lightly browned.
- Turn out and serve hot or cold, cut into wedges like a cake.
- Use a boiled and mashed potato instead of a chopped or grated one.
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).