Bayd bel Awarma
Savor a taste of traditional Lebanese breakfast with Bayd bel Awarma, a rich and savory dish featuring eggs gently cooked in the rendered fat of spiced, preserved lamb or beef. This hearty meal, brimming with aromatic flavors and tender textures, offers a uniquely satisfying start to your day, perfect for dipping with warm pita bread.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 100 gawarma, diced
- 4 pcslarge egg
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
- 2 pcspita bread, for serving(optional)
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
Non-stick pan · Lid (for pan) · Wooden spoon or spatula
The method
Step by step
- 1
Place a medium-sized non-stick pan over medium heat and allow it to warm for 1 minute.
About 1 min
Cook’s note: Using a non-stick pan ensures the eggs won't stick and makes cleanup easier.
- 2
Add the awarma to the hot pan and cook, stirring occasionally with a wooden spoon or spatula, until the awarma begins to render its fat and turns lightly golden brown, which should take about 3-5 minutes.
About 4 min
Cook’s note: There's no need to add extra oil, as the awarma will release plenty of its own flavorful fat, which is key to the dish's richness.
- 3
Carefully crack the four large eggs directly into the pan, spacing them evenly apart over the awarma.
Cook’s note: Crack each egg into a small bowl first to check for freshness and to prevent any shell fragments from entering the pan.
- 4
Season the eggs lightly with a pinch of salt and a pinch of black pepper.
Cook’s note: Awarma is typically quite salty, so season the eggs sparingly to avoid over-salting the dish. You can always add more at the table.
- 5
Cover the pan with a lid and continue to cook for 3-5 minutes, or until the egg whites are fully set and the yolks reach your desired consistency.
About 4 min
Cook’s note: For perfectly runny yolks, cook for approximately 3 minutes. For firmer, jammy yolks, extend the cooking time to 5 minutes or slightly longer.
- 6
Remove the pan from the heat and garnish the eggs with freshly chopped parsley, if using.
Cook’s note: Fresh parsley adds a vibrant color and a fresh, herbaceous counterpoint to the rich awarma and eggs.
- 7
Serve the Bayd bel Awarma immediately, directly from the pan or transferred to individual plates, alongside warm pita bread for dipping.
Cook’s note: Warm pita bread is essential for scooping up the flavorful awarma and runny egg yolks, making it a truly authentic experience.
Keep it good
This dish is traditionally served with a side of fresh vegetables like tomatoes, cucumbers, and olives to balance the richness. A strong cup of Lebanese coffee or black tea makes the perfect accompaniment. For a slight variation, a sprinkle of sumac or a drizzle of extra virgin olive oil can be added just before serving.
Store any leftover Bayd bel Awarma in an airtight container in the refrigerator.
Gently reheat leftovers in a non-stick pan over low heat until warmed through, or microwave in 30-second intervals until hot. Be careful not to overcook the eggs.
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