Egyptian Herb Eggah
A thick Egyptian parsley-and-onion eggah, set gently in a pan and finished in the oven.
Preparation: 15 min · Cooking: 25 min · Total: 45 min · 4 servings
Ingredients
- 6 pc large eggs
- 80 g fresh flat-leaf parsley, finely chopped
- 120 g onion, peeled
- 20 g plain wheat flour
- 0.3 tsp ground pepper
- 2 tbsp olive oil
- 0.5 tsp fine salt, divided, up to ½ tsp
Instructions
Wash, dry and measure
Measure 6 large eggs, 80 g flat-leaf parsley, 120 g peeled onion, 20 g plain wheat flour, ¼ tsp ground pepper, 2 tbsp olive oil and up to ½ tsp fine salt. Wash the parsley under running water, dry it thoroughly, remove coarse stems and chop finely. Finely dice the onion. Use a 24 cm oven-safe frying pan; wet herbs can make the centre watery.
Heat the oven and pan
Preheat the oven to 190°C conventional (170°C fan) with a rack just above the middle. Heat the oven-safe pan over medium-low heat and add 1 tbsp of the olive oil. The oil should shimmer gently, not smoke. Check that the handle is oven-safe.
Soften the onion
Add the 120 g diced onion to the pan and cook over medium-low heat for 5–7 minutes, stirring often, until soft and translucent, not browned. Transfer to a clean plate and cool for 5 minutes so it will not start cooking the eggs when mixed in.
Soften the onion: 300 seconds
Mix the eggs and herbs
Whisk the 6 eggs with 20 g plain wheat flour, ¼ tsp ground pepper and ¼ tsp of the fine salt until no dry flour remains. Fold in the 80 g dry, chopped parsley and the cooled onion. The mixture should be thick with herbs but pourable. Do not taste the raw egg mixture; reserve up to ¼ tsp salt for the cooked dish if needed.
Set the base on the hob
Return the pan to medium-low heat and add the remaining 1 tbsp olive oil. Pour in the egg mixture and spread the herbs evenly. Cook 4–6 minutes, loosening the edge once, until the base and outer 2 cm are set while the centre remains wet. Reduce heat if the base browns too fast.
Set the base gently on the hob: 240 seconds
Finish and check in the oven
Move the pan to the preheated oven for 6–10 minutes. Start checking after 6 minutes. The centre must be set, with no liquid egg, and reach at least 71°C in its thickest part when checked with a thermometer. Continue briefly if needed; use oven gloves because the pan handle is hot.
Firm centre with no liquid egg and at least 71°C in the thickest part.
Finish gently in the oven: 360 seconds
Rest, portion and store
Rest in the pan for 5 minutes, then loosen and cut into four wedges. Taste a cooked wedge before adding any of the reserved ¼ tsp salt. Serve warm. The dish contains egg and wheat/gluten. Cover and refrigerate leftovers at 4°C or colder within 2 hours (within 1 hour above 32°C), use within 2 days, and reheat once to 74°C throughout.
Firm centre with no liquid egg and at least 71°C in the thickest part.
Rest, loosen, and portion: 300 seconds
Tips
- Dry the parsley well and cook the onion until soft but not browned for an even, tender eggah.
Common mistakes
- Do not taste the raw batter to adjust salt, and do not stop cooking while the centre is liquid or below 71°C.
Substitutions
- For a herb variation, replace 40 g of the parsley with 40 g washed, dried and chopped fresh dill; keep the egg and flour quantities unchanged.
Storage
Refrigerate covered at 4°C or colder within 2 hours (1 hour above 32°C); use within 2 days.
Reheating
Reheat leftovers once to 74°C throughout; do not save reheated portions again.
About this recipe
Eggah is an Egyptian herb-rich egg dish related to a frittata; it can be served at breakfast or as part of a mezze table.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.