If you’re in the mood for a soul-warming, aromatic breakfast or light meal, then you’re going to love this Egga: Egyptian Egg Casserole with Onions and Herbs Recipe. This dish brings together the gentle sweetness of caramelized onions, the fresh punch of vibrant herbs, and the creamy richness of eggs and cheese, all baked to fluffy perfection. It’s a simple yet utterly satisfying casserole that feels like a cozy embrace on a plate, perfect for sharing with family or enjoying on your own when you need a comforting bite.
Ingredients You’ll Need
Getting the right flavors and textures in your Egga is all about choosing fresh, simple ingredients that harmonize beautifully. Each component plays a crucial role, from the tender onions to the fragrant herbs and the creamy cheese that adds a subtle saltiness and depth.
- 4 large fresh eggs: The foundation of the casserole, eggs provide fluffiness and richness.
- 1 medium onion, thinly sliced: Sautéed to sweet, translucent perfection, onions add warmth and subtle sweetness.
- 1/4 cup fresh herbs (parsley, cilantro, or dill), finely chopped: These bright herbs bring freshness and a lovely herbal aroma.
- 2 tablespoons olive oil, plus extra for greasing: Used to soften the onions and prevent sticking, it adds a fruity undertone.
- Salt, to taste: Essential for balancing flavors and enhancing all ingredients.
- Black pepper, to taste: Adds a gentle kick and rounds out the seasoning.
- 1/4 teaspoon ground cumin or pinch of chili flakes: Optional spices that bring warmth or a touch of heat to the dish.
- 1/4 cup grated feta or halloumi cheese: Adds creaminess and a salty tang that makes the casserole irresistible.
How to Make Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
Step 1: Sauté the Onions and Herbs
Start by finely slicing your onions and chopping your fresh herbs of choice. Warm 2 tablespoons of olive oil in a pan set to medium heat, then gently sauté the onions until they become soft, translucent, and lightly golden. The goal here is to coax out their natural sweetness without letting them brown too much. Just before taking the pan off the heat, stir in the fresh herbs quickly to release their fragrant oils and keep their vibrant flavor alive.
Step 2: Whisk the Eggs
In a large mixing bowl, crack your eggs and add a pinch of salt and black pepper. Whisk energetically until the mixture becomes smooth and a little frothy — this step might seem small but aerating the eggs is key to a fluffy, tender casserole rather than a dense one. The joy is in that light texture that melts in your mouth.
Step 3: Combine Onion-Herb Mixture with Eggs
Pour the beautifully cooked onions and fresh herbs into your beaten eggs. Stir gently so everything blends but you still keep some texture in the mixture. Now’s the time to fold in your chosen spices, like cumin for an earthy hint or chili flakes if you want some warmth, along with the grated feta or halloumi cheese. This creates layers of flavor and adds a luscious creaminess that’s absolutely divine.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Lightly grease a small baking dish with olive oil so your Egga doesn’t stick. Pour in the egg mixture and slide it into the oven. Bake uncovered for 20-25 minutes until the edges are set, the top is lightly golden, and the center remains just tender. Keep a close eye in the final minutes to ensure it doesn’t overcook or dry out—this balance is what makes the difference between good and unforgettable.
How to Serve Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
Garnishes
Add a sprinkle of fresh herbs on top just before serving to brighten the look and boost the fresh herbal flavor. A drizzle of olive oil or a few crumbles of extra feta cheese can add that finishing touch that invites you to dig right in.
Side Dishes
This Egga pairs wonderfully with warm pita bread or a crusty loaf for dipping into the custardy edges. A side of fresh tomato salad or simple cucumber slices tossed with lemon and salt can provide a refreshing contrast to the rich casserole.
Creative Ways to Present
For a brunch spread, slice the Egga into wedges and serve it with labneh or yogurt on the side, garnished with za’atar spice. You can also turn the leftovers into a filling for savory wraps or sandwiches, making the flavors travel deliciously with you.
Make Ahead and Storage
Storing Leftovers
Store any leftover Egga in an airtight container in the refrigerator for up to 3 days. It keeps well because of the eggs and cheese, but be sure to cool it completely before sealing to maintain the best texture.
Freezing
This casserole freezes beautifully if you want to keep it longer. Wrap tightly in plastic wrap and foil, or use a freezer-safe container. It can stay frozen for up to 1 month without losing its wonderful taste and texture.
Reheating
To reheat, gently warm it in the oven at 300°F (150°C) until heated through, which helps preserve its softness and prevents rubberiness. Microwave reheating works too, but be careful to avoid overheating and drying out your Egga.
FAQs
Can I use other herbs besides parsley, cilantro, or dill?
Absolutely! Fresh mint or basil would also work nicely, giving the Egga a slightly different but equally fresh and fragrant twist.
Is this dish gluten-free?
Yes, Egga is naturally gluten-free since it contains no flour or grain ingredients, making it suitable for those avoiding gluten.
Can I make this recipe vegan?
Since it centers on eggs and cheese, it’s difficult to replicate the exact texture and flavor vegan-style. However, you could experiment with tofu and plant-based cheese substitutes for a vegan-friendly version.
How spicy is the casserole with chili flakes?
The chili flakes add just a mild kick to awaken the flavors without overpowering the dish, but you can easily adjust the amount to your personal heat preference.
Can I add other vegetables to this casserole?
Definitely! Try finely chopped spinach, tomatoes, or even bell peppers sautéed with the onions to add color and nutrition. Just be mindful of moisture content to keep the casserole from becoming too wet.
Final Thoughts
This Egga: Egyptian Egg Casserole with Onions and Herbs Recipe is a treasure worth adding to your cooking repertoire. It’s simple, flavorful, and incredibly satisfying—a genuine crowd-pleaser for any time of day. Once you try it, you’ll find yourself reaching for this cozy casserole again and again, sharing its warmth and freshness with everyone around your table.
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Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Egyptian, Middle Eastern
- Diet: Vegetarian
Description
Egga is a traditional Egyptian egg casserole featuring a savory blend of sautéed onions and fresh herbs, enriched with feta or halloumi cheese. This fluffy, aromatic dish is baked to perfection, offering a comforting and flavorful breakfast or brunch option with Middle Eastern flair.
Ingredients
Egg Mixture
- 4 large fresh eggs
- Salt, to taste
- Black pepper, to taste
Sautéed Onions and Herbs
- 1 medium onion, thinly sliced
- 1/4 cup fresh herbs (parsley, cilantro, or dill), finely chopped
- 2 tablespoons olive oil, plus extra for greasing the baking dish
- 1/4 teaspoon ground cumin or pinch of chili flakes (optional)
Cheese
- 1/4 cup grated feta or halloumi cheese
Instructions
- Prepare Onions and Herbs: Finely slice the onion and chop your chosen fresh herbs. Heat 2 tablespoons of olive oil in a pan over medium heat, then sauté the onions until soft, translucent, and lightly golden, carefully avoiding browning. Just before removing from heat, stir in the fresh herbs briefly to release their aroma.
- Whisk Eggs: In a large bowl, crack the eggs and whisk vigorously with a pinch of salt and black pepper until the mixture is smooth and slightly frothy, which helps create a fluffy texture in the casserole.
- Combine Ingredients: Pour the sautéed onions and herbs into the beaten eggs and gently stir to combine. Fold in optional spices like cumin or chili flakes and the grated feta or halloumi cheese for enhanced flavor.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Grease a small baking dish with olive oil and pour in the egg mixture. Bake uncovered for 20 to 25 minutes until the edges are set and the top turns lightly golden, with the center remaining tender. Monitor closely to prevent overcooking and drying out the dish.
Notes
- Select herbs based on preference—parsley, cilantro, or dill all work beautifully.
- Use fresh, high-quality eggs for the best flavor and texture.
- If you prefer a spicier casserole, increase the amount of chili flakes slightly.
- Feta can be substituted with halloumi for a different texture.
- Serve warm with crusty bread or alongside a fresh salad for a complete meal.
