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Egga (Egyptian Egg Casserole with Onions and Herbs)

Egga (Egyptian Egg Casserole with Onions and Herbs)
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Egga is a traditional Egyptian egg casserole bursting with the rich flavors of sautéed onions and fresh herbs like parsley, cilantro, and dill. This simple yet aromatic dish is perfect for breakfast, brunch, or a light dinner, offering a wholesome, protein-packed meal that’s easy to prepare and impressively versatile.

Ingredients

Scale

Basic Ingredients

  • 6 fresh eggs
  • 1 large onion, finely sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Optional spices (e.g., 1/2 teaspoon cumin or paprika)

Optional Additions

  • 1/2 cup crumbled feta or grated mozzarella cheese
  • 1/2 cup diced tomatoes, bell peppers, or spinach
  • Chili flakes or chopped green chilies, to taste
  • Fresh mint or basil instead of parsley and dill (amount as preferred)
  • 1/2 cup cooked diced sausage or minced lamb

Instructions

  1. Prepare the Onions and Herbs: Finely slice the onions and sauté them in olive oil over medium heat until translucent and slightly golden. Stir in the chopped fresh herbs until fragrant and well combined.
  2. Beat the Eggs: Crack the eggs into a bowl, season with salt, pepper, and any optional spices you prefer. Whisk the mixture until uniform and slightly frothy to ensure a fluffy casserole.
  3. Combine and Pour: Add the sautéed onion and herb mixture into the beaten eggs and mix gently. Pour the mixture evenly into a greased baking dish to ensure consistent cooking.
  4. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the casserole for 20 to 25 minutes or until the eggs are set and the top is lightly golden. Check doneness by inserting a toothpick; it should come out clean.
  5. Cool and Serve: Allow the casserole to rest and cool slightly for 5 to 10 minutes before slicing. Serve warm to enjoy the full flavor and texture.

Notes

  • Use fresh herbs such as parsley, cilantro, and dill for the best fresh flavor; dried herbs are not recommended.
  • Cook the onions slowly to allow their natural sweetness to develop, enhancing the dish’s depth.
  • Season conservatively before baking, then adjust salt and pepper after tasting.
  • Use a non-stick or well-greased baking dish to prevent sticking and facilitate serving.
  • Let the casserole rest after baking to firm up for easier slicing and neater portions.

Nutrition

Keywords: Egga, Egyptian egg casserole, egg casserole with herbs, Middle Eastern breakfast, baked eggs, savory egg dish, brunch recipes, gluten free egg casserole

Find it online: https://ninagourmet.com/egga-egyptian-egg-casserole-with-onions-and-herbs/