Mfarakeh Scrambled Eggs Potatoes and Herbs

Peel and dice the potatoes into small cubes. Finely chop the onion, parsley, and cilantro.

Heat the olive oil in a large non-stick pan over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden brown and tender.

Add the finely chopped onion to the pan with the potatoes. Cook for another 3-4 minutes until the onion softens and becomes translucent.

While the potatoes and onion are cooking, whisk the eggs in a bowl with salt, black pepper, and cumin until well combined.

Pour the whisked eggs over the potatoes and onion in the pan. Let the eggs set slightly for about 30 seconds without stirring.

Gently scramble the eggs with a spatula, mixing them with the potatoes and onion, until cooked to your desired consistency.

Remove the pan from the heat. Stir in the fresh chopped parsley and cilantro, tossing gently to combine.

Serve immediately, perhaps with some warm pita bread or a side of labneh for a complete Middle Eastern breakfast.