Beid w Makanek
Recipes with Makanek
The Lebanese home breakfast: makanek and scrambled eggs cooked together in one pan, eaten straight from it with flatbread. Beid w makanek translates simply as eggs with sausage.
Prep Time
5 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 200g makanek, cut into bite-sized pieces
- 4 eggs
- 2 spring onions, sliced
- 1 tsp olive oil
- Salt and black pepper
- Flatbread to serve
- Lemon wedges to serve
Steps
Heat the oil in a pan over medium heat. Add the spring onions and stir for 30 seconds.
Add the makanek pieces and cook for 3 minutes, stirring, until they begin to color.
Crack the eggs directly over the sausages. Season with salt and black pepper. Fold and stir — not beating aggressively, but combining the eggs through the sausage. Cook over medium-low heat for 4 to 6 minutes, pulling the curds slowly, until just set but still soft.
Serve directly from the pan with flatbread and lemon wedges. A few drops of lemon over the top is traditional.
Tips
This is one-pan food — the rendered fat from the makanek is the cooking medium for the eggs. Don't drain it. Some versions add a diced ripe tomato after the onions, or a teaspoon of pomegranate molasses at the end.