In an effort to lose weight, I have been digging into my collection of old low-carb recipes, looking for dishes that keep me full for longer! Eggs and
Lebanese Eggs and Meat (Bayd bi Lahme)
In an effort to lose weight, I have been digging into my collection of old low-carb recipes, looking for dishes that keep me full for longer! Lebanese Eggs and Meat, known natively in Arabic as Bayd bi Lahme (or cooked scramble-style as Mfarakeh), is a humble Middle Eastern dish made with just a few simple ingredients.
At first glance, it looks like standard sunny-side-up eggs, right? That’s because for this specific recipe, the egg yolks are left fully intact! You first sear the minced lamb or beef until beautifully browned, make nests in the meat, then carefully crack the eggs into those wells and cover the skillet with a lid until the whites are fully set.
Everything comes together in one skillet, and the spices bring all the flavors into a delicious balance. I have always loved eggs in every form: plain eggs, eggs and potatoes, eggs and tomatoes, zucchini scrambled eggs, and, of course, eggs and meat!
The Sunny-Side-Up Method vs. Scrambled Mfarakeh
While my recipe card below details the nested, sunny-side-up version we love to make at home, this dish is highly customizable. I fondly remember my grandmother making a scrambled version of this dish on Sundays, serving it with pickles, tomato wedges, olives, and Arabic bread.
If you prefer your eggs the way my granny made them instead of the covered, whole-egg method, the adjustment is simple: brown and season the minced meat as directed, pour in your whisked eggs, and stay close with a wooden spoon, turning and folding everything repeatedly over medium heat until a soft scramble forms. Both methods are entirely fuss-free, satisfying, and packed with protein, making them a wonderful option when you want a filling, low-carb meal.
More Egg Recipes to Enjoy!
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- Liven up your breakfast routine with these flavorful, garlic-infused Lebanese Fried Eggs with Sumac ➡️ Click
- Try this comforting, traditional Middle Eastern style Mashed Potatoes and Hard-Boiled Eggs with Olive Oil ➡️ Click
- Impress your family with these fun and crispy baked Eggs in a Crusty Bowl of Bread ➡️ Click
- Use up your summer squash in this quick, traditional Lebanese Zucchini Scrambled Eggs (Kousa Wbeid) ➡️ Click
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Lebanese Eggs and Meat (Bayd bi Lahme)
Description
This humble Lebanese dish requires just a handful of ingredients and comes together in one skillet. It looks a lot like sunny-side-up eggs, doesn't it? That’s because the egg yolks are left intact! But the cooking technique is a little different. First, you brown the minced lamb or beef until it develops a rich, savory flavor, then carefully crack the eggs over the meat and cook until the egg whites are set, leaving the yolks as runny or firm as you like. Simple, hearty, and full of flavor!
Ingredients
- 250 g. / 9 oz. ground lamb or beef lamb meat is far more flavorful here
- 6 large eggs
- 1 tablespoon butter
- 2 tablespoons canola oil
- ½ teaspoon salt or to taste
- A dash of allspice
- A dash of freshly grated black pepper
Instructions
- Brown the meat: Add the 250 g. of ground beef or lamb to a wide skillet over medium heat. Cook for about 5 minutes, breaking the meat apart with a spoon, until it is fully browned and its juices have completely evaporated.
- Season the meat: Add 1 tablespoon of butter and 2 tablespoons of canola oil directly to the skillet with the ground meat. Season with ½ teaspoon of salt, a dash of allspice, and a dash of freshly grated black pepper, stirring well to combine.
- Create nests for the eggs: Using the back of a large spoon, make 6 individual holes (or wells) spaced evenly across the browned meat mixture in the skillet.
- Add and fry the eggs: Carefully crack the 6 eggs, dropping one whole egg into each of the 6 holes you created in the meat.
- Cover and simmer: Place a lid over the pan and turn the heat down to low. Cook for about 8 minutes, or until the egg whites are fully set and opaque, but the yolks remain slightly runny (or adjust the time depending on your personal liking).
- Serve: Remove from heat and serve hot directly from the skillet alongside warm pita bread if you wish! ➡️ Click
Notes
Looking for more egg recipes, here are some great ones for you: Zucchini Scrambled Eggs, Eggs in a Crust Bowl of Bread, Zucchini Fritters, baked Vegetarian Omelette Tried this recipe?Let us know how it was!
2 Comments
What an interesting way to cook the eggs on the meat. I need to try it and yes, pita bread sounds like a perfect way to eat it!