BreakfastMain Course

Bayd bel Awarma

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

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.

An original recipe by Forkin

Total time: 15 min
Serves: 2
Difficulty: Easy

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gawarma, diced
4 pcslarge egg
1 pinchsalt
1 pinchblack pepper, freshly ground
2 pcspita bread, for serving(optional)

garnish

1 tbspfresh parsley, chopped(optional)

Equipment

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

The method

Step by step

1
Place a medium-sized non-stick pan over medium heat and allow it to warm for 1 minute.
About 1 min
Cook’s note: 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.
About 4 min
Cook’s note: 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.
Cook’s note: 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.
Cook’s note: 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.
About 4 min
Cook’s note: 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.
Cook’s note: 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.
Cook’s note: Warm pita bread is essential for scooping up the flavorful awarma and runny egg yolks, making it a truly authentic experience.

Keep it good

Cook’s note:

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.

Storage

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

Reheating

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.