Middle Eastern Beef and Potato Scramble
A comforting Middle Eastern–inspired dish combining roasted potatoes, spiced beef, and softly scrambled eggs, served with a refreshing tomato salad. Perfect for brunch, dinner, or any time you want a hearty, satisfying meal.
Ingredients
For the Scrambled Mix:
- 4 medium size potatoes cut into bite-sized cubes
- 500 g ground beef
- 1 large onion finely chopped
- 2 garlic cloves minced
- 5 eggs
- 2-3 teaspoons salt divided
- 2 teaspoons pepper divided
- 1 teaspoon 7 spice mix
- 2 teaspoons paprika
- 1 tablespoon ghee
- 2-3 tablespoons olive oil
- 2-3 tablespoons chopped parsley
For the tomato salad:
- 2-3 small ripe tomatoes chopped
- 1 small onion chopped
- 1 chilli finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- salt to taste
Instructions
Prepare the Potatoes:
- Preheat the oven to 180°C / 355°F.
- Place the potato cubes on a baking tray. Drizzle with olive oil and season with 1–2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
- Toss to coat evenly and roast for 15–20 minutes, until tender and lightly golden.
Prepare the Scramble
- Heat the ghee in a large pan over medium heat. Add the onion and cook for about 5 minutes, until softened.
- Add the garlic and ground beef. Cook, breaking up the meat, until browned.
- Season with the seven-spice blend, remaining paprika, remaining salt, and pepper. Reduce heat slightly and cook for about 15 minutes, allowing the flavors to develop (reduce the heat to low for the last 5 minutes.)
- In a bowl, whisk the eggs until well combined, then pour them over the meat.
- Cook gently on low heat, stirring occasionally, until the eggs are just set.
- Fold in the roasted potatoes and sprinkle with chopped parsley.
For the Tomato Salad:
- Combine all the ingredients in a bowl and adjust the seasoning to taste.
Serve
- Serve the scramble warm with the tomato salad and, if desired, a side of yogurt.
Notes
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