Eggah
Eggah is an omelette popular in Egypt and across the Arab world, closer to a Spanish tortilla than a French omelette: thick and firm, cooked slowly on both sides and cut into wedges. This version is green with herbs — there is almost as much parsley, dill, coriander and spring onion as there is egg. Baking powder makes it lighter and fluffier, and a pinch of cumin adds aroma. It is eaten warm for breakfast or cold as a snack, with yoghurt, tomatoes and pita. Persian kuku sabzi is a relative, but eggah has more egg and a lighter texture.
Your own work in that: 5 min.
- Chopping herbs 15 min
- Cooking 15 min
- Serving 5 min
Step by step
0 / 8 doneChop the herbs
Wash and dry the herbs very thoroughly, then chop them finely with the spring onions. Wet herbs thin the mixture and the omelette will not set.
Ingredients: 6 pcs eggs · 1 bunch parsley · ½ bunch dill · ½ bunch coriander · 4 pcs spring onions · 1 tbsp plain flour · ½ tsp baking powder · ½ tsp ground cumin · ¾ tsp salt · ¼ tsp black pepper · 3 tbsp olive oil
Almost as much herb as egg.Beat the eggs
Beat the eggs with the flour, baking powder, cumin, salt and pepper until no lumps of flour remain.
Ingredients: 6 pcs eggs · 1 bunch parsley · ½ bunch dill · ½ bunch coriander · 4 pcs spring onions · 1 tbsp plain flour · ½ tsp baking powder · ½ tsp ground cumin · ¾ tsp salt · ¼ tsp black pepper · 3 tbsp olive oil
Add the herbs
Stir the herbs into the eggs. The mixture will be very thick and green — as it should be.
Ingredients: 6 pcs eggs · 1 bunch parsley · ½ bunch dill · ½ bunch coriander · 4 pcs spring onions · 1 tbsp plain flour · ½ tsp baking powder · ½ tsp ground cumin · ¾ tsp salt · ¼ tsp black pepper · 3 tbsp olive oil
Thick and green.Heat the pan
Heat 2 tablespoons of olive oil in a 24 cm lidded frying pan over medium heat.
Ingredients: 6 pcs eggs · 1 bunch parsley · ½ bunch dill · ½ bunch coriander · 4 pcs spring onions · 1 tbsp plain flour · ½ tsp baking powder · ½ tsp ground cumin · ¾ tsp salt · ¼ tsp black pepper · 3 tbsp olive oil
Cook covered
Pour in the mixture (it will be about 1.5 cm deep), level it and turn the heat to low. Cover and cook 8–10 minutes, until the edges set and the centre is almost firm.
Ingredients: 6 pcs eggs · 1 bunch parsley · ½ bunch dill · ½ bunch coriander · 4 pcs spring onions · 1 tbsp plain flour · ½ tsp baking powder · ½ tsp ground cumin · ¾ tsp salt · ¼ tsp black pepper · 3 tbsp olive oil
Low heat and a lid — the centre sets slowly.Flip it
Put a large plate over the pan, invert it in one move, add a tablespoon of oil to the pan and slide the omelette back, uncooked side down.
Ingredients: 6 pcs eggs · 1 bunch parsley · ½ bunch dill · ½ bunch coriander · 4 pcs spring onions · 1 tbsp plain flour · ½ tsp baking powder · ½ tsp ground cumin · ¾ tsp salt · ¼ tsp black pepper · 3 tbsp olive oil
Finish cooking
Cook uncovered another 3–4 minutes, until the underside is golden and the centre fully set.
Ingredients: 6 pcs eggs · 1 bunch parsley · ½ bunch dill · ½ bunch coriander · 4 pcs spring onions · 1 tbsp plain flour · ½ tsp baking powder · ½ tsp ground cumin · ¾ tsp salt · ¼ tsp black pepper · 3 tbsp olive oil
Cut and serve
Slide onto a board, wait 2 minutes and cut into wedges. Serve with yoghurt, tomatoes and pita.
Ingredients: 200 g natural yoghurt (optional) · 2 pcs tomatoes (optional) · 4 pcs pita bread (optional)
Before you start
In the oven
Instead of frying and flipping, bake the eggah in an oiled 22 cm tin at 180°C for 20–25 minutes. It comes out taller and fluffier.
Variations
Egyptians also make eggah with caramelised onion, with pasta or with minced meat. The herb version is one of the most popular.
Storage
Cooled, it keeps 2 days in the fridge in a container. It is excellent cold, in pita with yoghurt — no need to reheat.
