Eggah bi Lahma

Directions

1. 1
   In a large, preferably nonstick skillet, fry the onion in 3 tablespoons oil until golden.
2. 2
   Add the ground meat, crush it with a fork, and stir and turn it over for about 810 minutes, until it changes color, adding salt and pepper and the spices.
3. 3
   Beat the eggs lightly.
4. 4
   Drain off any fat through a sieve from the meat and onion, then add them to the eggs along with the parsley.
5. 5
   Add the potato, if you like, and mix well.
6. 6
   Heat the remaining oil in the cleaned skillet.
7. 7
   Pour in the egg mixture, reduce the heat to as low as possible, and cover with a lid.
8. 8
   Cook for about 20 minutes, until the eggs have set and only the top is still runny.
9. 9
   Put the frying pan under a hot broiler until the top is firm and lightly browned.
10. 10
    Turn out and serve hot or cold, cut into wedges like a cake.
11. 11
    Use a boiled and mashed potato instead of a chopped or grated one.