Egga (Egyptian Baked Egg Dish)

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 375°F (190°C).

2. 2

   In a medium stainless steel, cast iron, carbon steel, or nonstick skillet, melt 2 tablespoons butter over medium-low heat. Add onions and season with salt and black pepper. Cook, stirring occasionally, until onions have softened and are light golden brown, 10 to 15 minutes. Transfer onions to a plate or bowl and set aside.

3. 3

   In the same skillet (no need to wipe clean), melt 1 tablespoon butter over medium heat. Add chopped tomatoes and cook, stirring occasionally, until tomatoes have softened and released their juices, about 2 minutes. Continue cooking, stirring occasionally, until juices have reduced and tomato has darkened slightly, 3 more minutes. Transfer tomato to plate or bowl with onions; set aside.

4. 4

   In the same skillet (no need to wipe clean), melt 3 tablespoons butter over medium heat. Add chopped potatoes and cook, stirring occasionally, until potatoes are light golden brown and tender, 10 to 12 minutes. Remove from heat; set aside to cool slightly.

5. 5

   In small bowl, whisk flour and baking powder to combine; set aside. In a large mixing bowl, beat eggs, milk, salt, black pepper, ground cumin, coriander, turmeric, sweet paprika (if using), red pepper flakes (if using), and ground nutmeg to combine. Whisk vigorously until mixture is frothy and pale yellow, 3 to 5 minutes. Whisk in flour and baking powder to combine.

6. 6

   Using a flexible spatula, fold in onions, tomatoes, potatoes, cilantro, parsley, dill, pickled olives, and sun-dried tomatoes (if using).

7. 7

   Lightly grease a 9-by-13-inch baking dish. Pour egg mixture into dish and bake until top is puffed, set, and lightly golden, and a toothpick or cake tester inserted in the center comes out clean, 20 to 25 minutes. Turn off the oven and let it cool slightly for 5 minutes. Using oven mitts or hot pads, remove dish from oven, place a wide serving dish over the baking dish and, using a kitchen towel if necessary, carefully flip the baking dish to invert the egga onto the serving dish.

8. 8

   Serve with pickles and warm aish baladi (Egyptian flatbread) or pitas, if desired.

Nutrition

calories

318 kcal

fatContent

15 g

fiberContent

3 g

sugarContent

5 g

sodiumContent

801 mg

proteinContent

11 g

cholesterolContent

181 mg

carbohydrateContent

37 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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