What should I make for dinner tonight? We probably ask ourselves this question almost every single day! Well, the good news is that making delicious and healthy recipes doesn’t have to take all day! You can make quick and healthy meals with minimal effort and a few ingredients.
This Boiled Potatoes and Eggs recipe is the perfect choice when you are feeling too tired to make a big home meal!
Save this savory “Batata w Beid” recipe for when you just don’t feel like cooking, or when you want something easy on the wallet, i.e. budget friendly! Sprinkle some cumin and black pepper, drizzle with olive oil, serve it with your favorite veggies, and enjoy with pita bread or Arabic Bread!
Give It a Go!
Batata w Beid
Boiled Potatoes and Eggs, also known as “Batata w Beid” (or bayd) in Arabic, is a simple, quick recipe made with pantry staples. It’s also hearty and filling. “Batata” is the Arabic word for potatoes, and “Beid” is the Arabic word for eggs.
Whenever I have a busy day, I always make this boiled potatoes and egg recipe for dinner! It’s so easy to make that I can’t even call it a recipe, and it comes together quickly with minimal effort. It’s also a budget-friendly meal with a short list of ingredients.
Satisfying, Quick and Budget-Friendly
Potatoes: The Star of the Dish
Many favorite dishes start with — oh yes! — boiling a pot of potatoes.
If you’re about to boil your first potato or want to know if you’ve been doing it right, here’s a step-by-step guide on how to boil potatoes.
Which Potatoes to Boil?
The best potatoes for boiling are waxy or all-purpose potatoes. When boiled, they keep their shape and have a nice creamy texture.
They are also typically smaller — no larger than your fist — and thinner-skinned, allowing them to cook faster. Waxy, all-purpose potatoes can be red, golden, or purple.
You can also boil starchy potatoes like russets but you should be careful because they tend to fall apart quickly.
Cubed or Whole potatoes? Peeled or Unpeeled?
You can boil potatoes whole or cubed — either way is fine. The key in either case is to ensure that the whole potatoes or cubed potatoes are roughly the same size. They will all cook at the same rate this way.
When boiling whole potatoes, small potatoes should be removed from the water sooner and larger potatoes should be cooked for a little longer.
It Couldn’t Be Easier!
What About Eggs?
Eggs are the key ingredient in this recipe. You want hard boiled eggs, but not eggs with green yolks.
Egg size, temperature, and age all affect how easy they are to peel after hard boiling. We recommend using large eggs straight from the fridge that are a week or two old for best results.
How to Avoid a Green Ring
A grey-green ring around a cooked yolk is caused by sulfur in the yolk interacting with hydrogen in the egg white.
This may be due to either over-cooking the egg or using water that is high in iron. Using filtered water to boil eggs is a good idea if your water is hard. Also, don’t let your eggs cook for more than 8 minutes.
Hearty and Filling
Frequently Asked Questions (FAQs):
Boil for 10 to 12 minutes for cubed russets, 15 to 20 minutes for whole medium-sized russets, and 25 to 30 minutes for whole russets. Examine with a fork or knife. When potatoes are tender enough for a utensil to easily slide into the center, they are done.
Always start with cold water. Potatoes should always be started in cold water. Putting potatoes in boiling water is a bad idea because the hot water cooks the outsides of the potatoes faster than the insides, resulting in unevenly cooked potatoes.
If you cut your potatoes into chunks before boiling them, they will cook faster. They don’t have to be super small, especially if you’re mashing them, but keep in mind that the smaller you cut the potatoes, the faster they’ll cook.
Yu will need 6 minutes for hard boiled with lightly soft yolk and
8 minutes for firmly hard boiled.
Peel the cracked and cooled eggs with your hands, either under running water or in an ice water bath. The water seeps beneath the thin film that clings to the whites, helping in the release of the shell.
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Olive oil is what gives this dish a great taste. Use a good quality extra virgin olive oil (EVOO) for best results.
If you don’t have russet potatoes, you can use Yukon or all purpose potatoes.
Don’t over boil your potatoes because if you do, they will fall apart and become watery.
Avoid picking potatoes that are turning green or potatoes that have started to sprout.
If you’re boiling the potatoes whole, look for ones that are similar in size so they cook at the same rate.
You can add some salt and vinegar to the water before boiling the eggs in order make them easier to peel.
Boiled Potatoes and Eggs (Batata w Beid) Ingredients
- Russet potatoes, peeled
- olive oil
- eggs/ large
- black pepper
Steps to Prep Boiled Potatoes and Eggs
First, in a large pot, boil peeled potatoes for about 20 minutes or until fork tender.
Next, in a small pot boil 4 eggs for about 8 minutes or until fully cooked and the yolk is cooked solid.
Then, drain the potatoes then mash inside the pot on in a large bowl. Then peel the eggs and cube them but slicing them in half or into 3 parts then slicing them into cubes.
After that, add the cubed potatoes to the mashed potatoes, then add the cumin, black pepper, salt, olive oil, and mix well. *add more cumin or salt to taste.
Finally, plate the eggs and potatoes. You can drizzle more olive oil if needed. Enjoy with a fork or with pita bread, mint, and radish.
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- Miso Ramen Tofu Soup
- Beef And Broccoli Sweet Potatoes
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Boiled Potatoes and Eggs (Batata w Bayd)
- 3 large russet potatoes peeled
- ¼ cup olive oil
- 4 eggs large
- 2 teaspoons cumin
- ⅛ teaspoon black pepper
- salt to taste
- mint for garnish
- First, in a large pot boil peeled potatoes for about 20 minutes or until fork tender.
- Next, in a small pot boil 4 eggs for about 8 minutes or until fully cooked and the yolk is cooked solid.
- Then, drain the potatoes then mash inside the pot or in a large bowl. Then peel the eggs and cube them but slicing them in half or into 3 parts, then slicing them into cubes.
- After that, add the cubed potatoes to the mashed potatoes then add the cumin, black pepper, salt, olive oil, and mix well. You can add more cumin or salt to taste.
- Finally, plate the eggs and potatoes. You can drizzle more olive oil if needed. Enjoy with a fork or with pita bread, mint and radish.