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
Scale
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.
