Steps
- Peel 4 medium potatoes and cut into ½-¾in / 1-2cm cubes. Dice 1 small yellow onion similarly.
- Melt 1 tablespoon of ghee in a large nonstick skillet over medium heat. Cook the onion, stirring, until golden.
- Add the potatoes and toss for 2 minutes. Add 1 teaspoon of salt and 1 tablespoon of water, cover, and reduce to low. Stir every 2 minutes, until the potatoes are tender.
- Beat 4 eggs with 1 teaspoon of Lebanese seven-spice. Fold into the potatoes, cover for 2 minutes, then uncover and gently stir until the eggs are set. Garnish with chopped parsley.