How to Make an Eggah: Egyptian Omelette

Most countries have a traditional version of an omelette; Spanish tortilla, Japanese Omusoba, Italian Frittatas, and Greek Sfogato. Have you heard of Egyptian Eggah? This African Omelette packs a punch! It is thick, golden, beautifully seasoned with exotic spices, tasty, and fit for a Queen. Perhaps Cleopatra ate Eggahs every day, knowing that eggs are an excellent source of protein, essential for building collagen and elastin which helps to make the skin more supple and youthful.

The filling for Eggahs are cooked separately and can include poultry, meats, and a plethora of vegetables; aubergines, courgettes, spinach, or chickpeas. Fresh herbs and spices such as turmeric, cinnamon, cumin or nutmeg add authentic flavour. This is a dish for the daring and the adventurous. For beginners here is a simple recipe to introduce you to an African omelette. Enjoy!

INGREDIENTS

Makes 4

• Non-stick heatproof pan
• 4 tbsp olive oil
• 2 onions, very thinly sliced
• 1 large courgette, halved lengthways, then thinly sliced
• 2 garlic cloves, finely chopped or crushed
• 4 large eggs
• 1 medium vine-tomato, diced
• 1 bell green pepper, diced
• 4 tbsp semi-skimmed milk (can be substituted with 1 tablespoon of flour)
• A handful of finely chopped fresh flat-leaf parsley
• ½ tsp chilli flakes
• ½ tsp cumin (ground)
• Salt and pepper to taste

TO SERVE

• Salad
• chilli sauce or harissa (optional)

METHOD

Prep time: 10 min
Cook time: 5-10 min

1. Preheat the grill to high heat.
2. Line a baking tray with foil. Remove the seeds and pith of your peppers and place the pepper on the baking tray, skin-side up, bake/grill for 10 mins, till the pepper is charred. Set aside to cool.
3. Beat the eggs in a bowl with milk (or flour) and set aside.
4. Heat half the oil in a large non-stick frying pan over medium heat.
5. Add the onions and sauté over medium heat until golden brown and caramelising.
6. Add the garlic and continue frying for a further 2 minutes.
7. Heat 2 tbsp of the oil and add the parsley and courgettes. Fry until slightly browning.
8. Dice the grilled peppers, add to the pan, and stir well.
9. Spoon the ingredients from the pan into your egg bowl and mix well.
10. Add the remaining oil to coat the base and sides of the pan. Pour the egg mixture containing all your pre-cooked filling into the pan, making sure the evenly spread filling. Your Eggah is taking form. Leave to cook for about 5 minutes, or until the bottom starts to set. You can shake the pan occasionally to help get the egg into every crevice.
11. Once the bottom of the Eggah is cooked, transfer to the grill for 2–3 minutes until the surface is browned at the set.

EXTRAS

Slice into wedges or squares sprinkle with chilli sauce, cheese, or harissa. Serve with salad or pitta bread.

Try adding pieces of cooked chicken or ground beef to your Eggah, for a glorious one-pan dish.

Make some extras and save in the fridge for the next day. Eggah can be served hot or cold, and can keep for up to 2 days, so it is perfect for children’s packed lunch, or can be taken to work. They are also perfect as a post-gym snack, providing a powerful source of protein.

Source:
https://www.tasteatlas.com/eggah