Breakfast

Eggah

Name: Eggah
Total time: 35m
Yield: 4 servings
Cuisine: Egypt
Ingredients: 8 eggs; 1 leek, finely sliced; 1 courgette, grated; 1 bunch parsley; 1 tsp cumin; 2 tbsp flour; 3 tbsp ghee; Salt, pepper

Thick baked Egyptian frittata of eggs, parsley, leek and courgette — cut into wedges for breakfast or mezze.

35m 4 servings Easy

Ingredients

• 8 eggs
• 1 leek, finely sliced
• 1 courgette, grated
• 1 bunch parsley
• 1 tsp cumin
• 2 tbsp flour
• 3 tbsp ghee
• Salt, pepper

Method

Step 1 of 425%

Whisk eggs with flour, cumin, salt and pepper.

Swipe left/right to change step

1
Whisk eggs with flour, cumin, salt and pepper.
2
Sweat leek and courgette in ghee; drain.
3
Combine; pour into an oven-safe pan.
4
Bake 200°C for 20 min until set and golden; cut into wedges.