EGGS AND POTATOES WITH SUMAC(BEYD BI-SUMMAC)
A yummy recipe From the Tables of Lebanon Cookbook. Sumac has a tart taste similar in flavor to lemon.
Provided by Sharon123
Categories Breakfast
Time 27m
Yield 2-4
Number Of Ingredients 10
Steps:
- Fry the potatoes in the 1/4 cup olive oil till done, about 10 minutes.
- Remove the potatoes and drain.
- Fry the eggs in remaining oil for about 5 minutes over medium heat.
- Drain off the extra oil, leaving the eggs in the pan.
- Meanwhile, mix the sumac powder with the water, vinegar, mint, salt, garlic, and pepper. Add this mixture to the eggs, and fry for f2 more minutes.
- Add the potatoes and mix well.
- Serve hot with pita bread.
- Enjoy!
POTATOES AND EGGS SUMAC
Make and share this Potatoes and Eggs Sumac recipe from Food.com.
Provided by Dienia B.
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice potatoes.
- Heat oil in skillet; add potatoes;get slightly brown; add onions cook until translucent.
- Beat eggs with salt pepper; pour over potatoes; cook until set.
- It says to flip over and cook other side using plate but just cover while you are cooking.
- Shake sumac over top of eggs.
Nutrition Facts : Calories 314.5, Fat 11.8, SaturatedFat 2.5, Cholesterol 186, Sodium 667, Carbohydrate 42, Fiber 5.7, Sugar 3.5, Protein 11.1
EGG, POTATO, AND SAUSAGE SKILLET RECIPE
All of my favorite breakfast foods- eggs, hashbrowns, and sausage - cooked up in one easy skillet meal. This also makes a delicious dinner!
Provided by Six Sisters
Number Of Ingredients 11
Steps:
- Heat a large skillet over high heat on the stove. Add the sausage and diced onion, cook for 4-5 minutes or until no longer pink. Drain, then add in potatoes, green pepper, red pepper, and broccoli to skillet.
- In a medium bowl, mix together eggs, milk, garlic powder, and salt and pepper. Pour egg mixture over potato mixture in the skillet. Cover skillet with a lid, lower heat to medium-low and let cook for 10 minutes (don't stir it during this time).
- Remove lid and continue to let it cook for 5-6 minutes, or until egg mixture is set. Remove skillet from heat and sprinkle with cheese. Let stand for a couple of minutes or until the cheese is melted.
- Serve and enjoy!
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
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