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
Scale
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.