Egga

Egga

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

This baked egg dish is similar to a frittata. The eggs are mixed with finely chopped herbs, onions and tomatoes and baked. The egga is then cut into squares and can be served for breakfast or as mezza.

Ingredients

Quantity Ingredient
4 tablespoons fresh parsley, finely chopped
2 tablespoons fresh coriander, finely chopped
4 tablespoons fresh dill, finely chopped
1 bunch spring onions, finely chopped
3 tomatoes, diced
2 fresh red chillies, finely chopped
6 large eggs
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Place the chopped parsley, coriander, dill, spring onion, tomato and chilli together in a bowl. Beat the eggs and add the salt and pepper. Stir all the ingredients together and pour into a 25 x 20 cm greased ovenproof pan.
  3. Bake in the oven for 25 to 30 minutes or until the eggs are set.
  4. Cut into squares and serve warm or cold.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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