If you’re looking for a dish that feels like a loving kitchen hug, warm and full of character, then the Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe is your new best friend. This delightful casserole combines fluffy baked eggs with an aromatic blend of fresh herbs and sautéed onions, creating layers of flavor that sing with every bite. It’s the perfect way to brighten your breakfast or mezze table with something that tastes both comforting and excitingly unique. Once you try this recipe, you’ll wonder how you ever started your day without it!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the power of fresh ingredients. Each one plays a vital role, from the eggs that provide a fluffy base to the fresh herbs that add vibrancy and depth. The spices and flour work together to create a texture that’s rich and slightly airy, making every bite a pleasing experience.
- 8 large eggs: The heart of the dish, offering protein and a custardy base.
- 1 medium onion (finely chopped): Brings sweetness and a subtle caramelized flavor when sautéed.
- ½ cup fresh parsley (chopped): Adds a fresh, slightly peppery brightness.
- ¼ cup fresh dill (chopped): Offers a delicate, lemony undertone that lifts the flavor.
- ¼ cup fresh cilantro (chopped): Infuses an earthy and citrusy touch unique to this casserole.
- ¼ cup all-purpose flour: Gives the casserole a light, fluffy texture distinct from a typical frittata.
- 1 teaspoon ground cumin: Introduces a warm, nutty spice essential to Egyptian cuisine.
- ½ teaspoon ground coriander: Adds a gentle citrus note that pairs beautifully with the herbs.
- ½ teaspoon baking powder: Helps the casserole rise to that perfect fluffy consistency.
- ½ teaspoon salt: Enhances all the delicate flavors.
- ¼ teaspoon black pepper: Provides a light kick and balances the herbs.
- 2 tablespoons olive oil: For sautéing and enriching the casserole with a smooth richness.
How to Make Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe
Step 1: Prepare Your Baking Dish and Sauté the Onions
Start by preheating your oven to 375°F and greasing an 8-inch square baking dish or oven-safe skillet with olive oil. This ensures your Egga won’t stick and gives it a lovely golden crust. Then, in a skillet over medium heat, sauté the finely chopped onion in one tablespoon of olive oil until it’s soft and turning golden, which usually takes about 5 to 7 minutes. This step is crucial as it builds a deep, sweet foundation for your casserole’s flavor.
Step 2: Combine the Eggs and Herbs
In a large bowl, whisk the eggs until they are smooth and well blended. Then fold in the sautéed onions along with the fresh parsley, dill, and cilantro. The combination of these fresh herbs fills the dish with an irresistible aroma that’s bright and inviting. It’s like a garden baked inside a casserole.
Step 3: Add the Dry Ingredients and Spices
Next, add the flour, baking powder, cumin, coriander, salt, and pepper to the egg mixture. These ingredients work together to develop the unique texture and bold flavor profile the Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe is known for. Mix everything thoroughly so the flavors and textures meld harmoniously.
Step 4: Bake Until Golden and Set
Pour your fragrant mixture into the prepared baking dish and drizzle it with the remaining tablespoon of olive oil. This bit of olive oil on top helps create a gorgeous golden crust as it bakes. Bake the casserole for 25 to 30 minutes, or until the center is set and the top turns a beautiful golden brown. Once out of the oven, allow it to cool slightly before slicing — this rest time helps the casserole firm up for perfect slices.
How to Serve Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe
Garnishes
Freshness on top makes all the difference. Sprinkle a bit more chopped parsley or cilantro right before serving to enhance the colors and the herbaceous notes. For a touch of richness, a dollop of thick yogurt or a drizzle of tahini pairs wonderfully with the spices.
Side Dishes
The Egga shines best as part of a spread. Think freshly baked pita bread, a simple cucumber and tomato salad drizzled with lemon and olive oil, or even baquette slices for scooping up every last bit. These sides complement the flavors without overpowering the subtle spice and herbs.
Creative Ways to Present
For a more festive setting, cut the Egga into small cubes and serve them with toothpicks as part of a mezze platter. You might also use this casserole as a sandwich filling with some crisp greens for a hearty lunch treat that will impress your friends with its flavor and flair.
Make Ahead and Storage
Storing Leftovers
This casserole keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain moisture and prevent it from absorbing other fridge odors. Leftovers are perfect for a quick breakfast or snack.
Freezing
You can freeze the cooked Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe by wrapping individual slices tightly in plastic wrap and placing them in a freezer bag. Freeze for up to 1 month. This makes it a great make-ahead option for busy mornings or unexpected guests.
Reheating
To reheat, thaw overnight in the fridge, then warm in a preheated oven at 350°F for about 10 to 15 minutes until heated through. Alternatively, microwave slices on medium power for about 1 to 2 minutes, though oven reheating preserves the texture better.
FAQs
Can I substitute the herbs in this recipe?
Absolutely! While parsley, dill, and cilantro are traditional, you can experiment with spinach, chives, or even basil to create your own twist on the Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe without losing its charm.
Is this casserole suitable for a vegetarian diet?
Yes, this dish is entirely vegetarian and packed with protein from the eggs. It’s a wholesome option for breakfast, brunch, or even a light dinner.
Can I add cheese to the recipe?
Definitely! Feta cheese pairs exceptionally well with the herb and spice mix, adding a salty, creamy layer that elevates the casserole beautifully.
What makes this dish different from a frittata?
The flour and baking powder in the Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe give it a fluffier texture compared to a traditional frittata, which is usually denser and cooked on stovetop.
How long can I leave the casserole at room temperature?
For safety, it’s best to keep the casserole out at room temperature for no more than two hours. After that, refrigerated storage is recommended to maintain freshness and prevent any risk of spoilage.
Final Thoughts
There is something truly special about the Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe. It’s more than just eggs baked with herbs and onions—it’s a warm invitation to slow down, savor bold flavors, and bring a little bit of Egyptian sunshine to your table. Trust me, once you’ve experienced the fluffy texture and delightful spice blend, this recipe will quickly become a staple in your kitchen. So grab those fresh herbs and get ready to bake your new favorite breakfast masterpiece!
Print
Egyptian Egg Casserole with Onions and Herbs (Egga) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Egyptian
- Diet: Vegetarian
Description
Egga is a traditional Egyptian egg casserole bursting with fresh herbs and aromatic spices. This baked dish blends eggs with sautéed onions, parsley, dill, and cilantro, creating a fluffy texture enhanced by flour and baking powder. Perfect for breakfast or a mezze spread, Egga offers a savory, herbaceous twist on the classic frittata.
Ingredients
Main Ingredients
- 8 large eggs
- 1 medium onion, finely chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish or an oven-safe skillet with olive oil to prevent sticking.
- Sauté Onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and golden brown, which takes about 5 to 7 minutes. Once done, remove from heat and let the onions cool slightly.
- Mix Egg Mixture: In a large bowl, whisk the eggs until fully smooth. Stir in the sautéed onions along with the chopped parsley, dill, and cilantro. Add the flour, baking powder, cumin, coriander, salt, and black pepper, mixing all ingredients until well combined.
- Bake: Pour the egg mixture into the prepared baking dish. Drizzle the remaining tablespoon of olive oil evenly over the top for added moisture and flavor. Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the center is set and the top is beautifully golden brown.
- Serve: Remove the Egga from the oven and allow it to cool for a few minutes before slicing. Serve it warm or at room temperature, ideal for breakfast or part of a mezze platter.
Notes
- Egga closely resembles a frittata but is distinguished by its bold herb flavors and fluffy texture from flour and baking powder.
- Traditionally served as breakfast or part of a Middle Eastern mezze spread.
- For variation, include chopped spinach, leeks, or crumbled feta cheese.
