🍳 Eggah
Eggah is a thick Egyptian omelette packed with chopped onion, leek and plenty of parsley, bound with a spoonful of flour and seasoned with warm spices. It is cooked slowly in a pan until puffed and golden on both sides, then cut into wedges. Eggah is eaten at breakfast or supper with bread and salad, warm or at room temperature.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 6 eggs
- 1 onion, finely chopped
- 1 small leek, finely sliced
- 40 g parsley, chopped
- 2 tbsp flour
- 1 tsp mixed spices (cumin, coriander, black pepper)
- 1 tbsp vegetable oil
- 1/2 tsp salt
Method
- Soften the onion and leek in half the oil for 5 minutes, then cool slightly.
- Beat the eggs with flour, spices and salt until smooth, then stir in the parsley and the cooked vegetables.
- Heat the remaining oil in a non-stick pan, pour in the mixture, cover and cook on low heat 8–10 minutes.
- Flip onto a plate, slide back into the pan and cook 3–4 minutes more.
- Cut into wedges and serve.
How to make it lighter
- Cook it in a non-stick pan with 1 tbsp oil; 1 tbsp oil ≈ 120 kcal.
- Double the parsley and leek to add volume without many calories.
- Use half the yolks and add extra whites for a lighter, high-protein version.
History
Eggah, from the Arabic ʿujja, is a home-style dish found across Egypt and the wider Arab world, in many versions with herbs, vegetables or minced meat.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →