BreakfastMain Course

Bayd bel Awarma

Name: Bayd bel Awarma
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 racions
Cuisine: lebanese, middle_eastern
Ingredients: 100 g awarma diced; 4 u large egg; 1 pessic salt; 1 pessic black pepper freshly ground; 1 cs fresh parsley chopped (opcional); 2 u pita bread for serving (opcional)

Savor a taste of traditional Lebanese breakfast with Bayd bel Awarma, a rich and savory dish featuring eggs gently cooked in the rendered fat of spiced, preserved lamb or beef. This hearty meal, brimming with aromatic flavors and tender textures, offers a uniquely satisfying start to your day, perfect for dipping with warm pita bread.

Una recepta original de Forkin

Temps total: 15 min
Racions: 2
Dificultat: Fàcil

Informació sobre al·lèrgens: pot contenir ous i gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

100 gawarma, diced
4 ularge egg
1 pessicsalt
1 pessicblack pepper, freshly ground
2 upita bread, for serving(opcional)

garnish

1 csfresh parsley, chopped(opcional)

Estris

Non-stick pan · Lid (for pan) · Wooden spoon or spatula

Elaboració

Pas a pas

1
Place a medium-sized non-stick pan over medium heat and allow it to warm for 1 minute.
Uns 1 min
Nota de cuina: Using a non-stick pan ensures the eggs won't stick and makes cleanup easier.
2
Add the awarma to the hot pan and cook, stirring occasionally with a wooden spoon or spatula, until the awarma begins to render its fat and turns lightly golden brown, which should take about 3-5 minutes.
Uns 4 min
Nota de cuina: There's no need to add extra oil, as the awarma will release plenty of its own flavorful fat, which is key to the dish's richness.
3
Carefully crack the four large eggs directly into the pan, spacing them evenly apart over the awarma.
Nota de cuina: Crack each egg into a small bowl first to check for freshness and to prevent any shell fragments from entering the pan.
4
Season the eggs lightly with a pinch of salt and a pinch of black pepper.
Nota de cuina: Awarma is typically quite salty, so season the eggs sparingly to avoid over-salting the dish. You can always add more at the table.
5
Cover the pan with a lid and continue to cook for 3-5 minutes, or until the egg whites are fully set and the yolks reach your desired consistency.
Uns 4 min
Nota de cuina: For perfectly runny yolks, cook for approximately 3 minutes. For firmer, jammy yolks, extend the cooking time to 5 minutes or slightly longer.
6
Remove the pan from the heat and garnish the eggs with freshly chopped parsley, if using.
Nota de cuina: Fresh parsley adds a vibrant color and a fresh, herbaceous counterpoint to the rich awarma and eggs.
7
Serve the Bayd bel Awarma immediately, directly from the pan or transferred to individual plates, alongside warm pita bread for dipping.
Nota de cuina: Warm pita bread is essential for scooping up the flavorful awarma and runny egg yolks, making it a truly authentic experience.

Conservació

Nota de cuina:

This dish is traditionally served with a side of fresh vegetables like tomatoes, cucumbers, and olives to balance the richness. A strong cup of Lebanese coffee or black tea makes the perfect accompaniment. For a slight variation, a sprinkle of sumac or a drizzle of extra virgin olive oil can be added just before serving.

Com conservar-ho

Store any leftover Bayd bel Awarma in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat leftovers in a non-stick pan over low heat until warmed through, or microwave in 30-second intervals until hot. Be careful not to overcook the eggs.