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Batata wa Bayth

Posted by The Lebanese Plate on 2nd Dec 2025

I believe some of the best meals come from whatever’s lying around in the kitchen. Take simple ingredients, cooked with a bit of care and you can turn them into something far more comforting than planned.

This traditional Batta wa Bayth is the perfect example. It’s simple, quick and requires a couple of pantry/fridge staples. Growing up, this was one of those meals we made when there was “nothing to eat.” Somehow, a few potatoes, eggs and pantry spices always came together to make something satisfying and comforting. It’s simple, familiar and always hits the spot.

Every household has their own version of this recipe. In ours, I make it one of two ways. The first method is the way my daughter enjoys it. No need for a formal recipe here because you simply combine boiled cubed potatoes and smashed boiled eggs, season with salt and pepper and optionally (as my kids do), add tomato sauce or mayo (if you’re an Aussie kid, you’ll appreciate the love for tomato sauce!).

The other method is my own ‘fancier’ version of the traditional and the way I personally love it. It involves caramelising onions and pan-frying potatoes, then adding eggs to your preferred level of doneness (I prefer a runny yolk!).

Here’s how to make it:

Ingredients

2 tbsp ghee

2 tbsp olive oil

½ brown onion, diced

3 potatoes, peeled and cubed

½ tsp Aleppo pepper

½ tsp ground cumin

Salt and pepper, to taste

1 spring onion, finely sliced

3 large eggs

Method

  1. Heat ghee and olive oil in a frypan over medium heat. Add the onion and sauté until soft and golden.

  2. Add the potatoes and toss often until lightly browned.

  3. Pour in about ¼ cup water, cover with a lid, and cook for 10 minutes or until the potatoes are tender (but not mushy).

  4. Remove the lid and season with Aleppo pepper, cumin, salt and black pepper. Stir through the spring onion.

  5. Create small pockets in the pan and crack in the eggs. Cover again and cook until the whites are set. (Or scramble them through if that’s your thing.)

  6. Serve warm, topped with chopped parsley and Lebanese bread on the side.

NOTES

  • For extra flavour, add a sprinkle of chilli flakes or a squeeze of lemon juice before serving.

  • If you’re in a hurry, use pre-boiled potatoes and toss them straight into the pan to save time.

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