Eggah bi Lahma

1. 1

   In a large, preferably nonstick skillet, fry the onion in 3 tablespoons oil until golden.

2. 2

   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.

3. 3

   Beat the eggs lightly.

4. 4

   Drain off any fat through a sieve from the meat and onion, then add them to the eggs along with the parsley.

5. 5

   Add the potato, if you like, and mix well.

6. 6

   Heat the remaining oil in the cleaned skillet.

7. 7

   Pour in the egg mixture, reduce the heat to as low as possible, and cover with a lid.

8. 8

   Cook for about 20 minutes, until the eggs have set and only the top is still runny.

9. 9

   Put the frying pan under a hot broiler until the top is firm and lightly browned.

10. 10

    Turn out and serve hot or cold, cut into wedges like a cake.

11. 11

    Use a boiled and mashed potato instead of a chopped or grated one.

* Per serving · 4 servings · Values may vary.

No additional tips available.