Egga Unveiled
Egga, derived from the Arabic word meaning 'crowded,' is an Egyptian dish similar to a frittata. Traditionally, it served as a family brunch staple, providing
a way to use leftover vegetables in one convenient meal. The essence of egga lies in its simplicity and versatility. It features a blend of eggs, softened onions, fragrant herbs, and spices. This guide provides a comprehensive understanding of how to create egga.
Prep & Ingredients
Before you begin, gather all the necessary ingredients. The recipe calls for basic components that include large eggs (6), milk (1/4 cup), all-purpose flour (3/4 cup), and baking powder (1 tablespoon). Also needed are salt (1 teaspoon of Diamond Crystal kosher), black pepper, ground cumin (1 teaspoon), ground coriander (1 teaspoon), ground turmeric (1 teaspoon), sweet paprika (1/2 teaspoon, optional), and red pepper flakes or Aleppo pepper (1/2 teaspoon, optional). Furthermore, you'll need ingredients like medium yellow onions (3), butter (6 tablespoons, divided), medium plum tomato (1), a medium russet potato (1), cilantro (1/3 cup), parsley (1/3 cup), dill (1/3 cup), Egyptian pickled green olives (1/4 cup, optional), and sun-dried tomatoes (2, optional).
Cooking Onions
To begin, place a medium-sized stainless steel, cast iron, carbon steel, or nonstick skillet over medium-low heat. Melt 2 tablespoons of butter. Add the finely chopped yellow onions (3), season with salt and black pepper. Cook, while occasionally stirring, until the onions soften and turn light golden brown. This process typically takes 10–15 minutes. Once cooked, transfer the onions to a plate or bowl and set aside, preparing them for the next steps in the recipe. The pre-cooked onions contribute to the dish's depth of flavor.
Tomatoes and Potatoes
In the same skillet used previously (no need to clean it), melt 1 tablespoon of butter over medium heat. Add a diced medium plum tomato and cook, stirring occasionally, until the tomato softens and releases its juices, usually in about 2 minutes. Continue cooking, stirring occasionally, until the juices reduce, and the tomato slightly darkens (about 3 more minutes). After the tomato has cooked, transfer it to the plate or bowl holding the onions and set it aside. For the potatoes, melt 3 tablespoons of butter in the same skillet over medium heat. Add chopped potatoes (1 medium russet) and cook them, while stirring occasionally, until they turn light golden brown and tender (about 10–12 minutes). Then, remove the potatoes from the heat and allow them to cool slightly.
Egg Mixture & Assemble
In a small bowl, combine the flour and baking powder. In a larger mixing bowl, whisk together the eggs, milk, salt, black pepper, ground cumin, ground coriander, ground turmeric, sweet paprika (optional), red pepper flakes (optional), and ground nutmeg until well combined. Vigorously whisk the mixture until it's frothy and has a pale yellow hue, typically for 3–5 minutes. Gradually whisk in the flour and baking powder mixture until thoroughly incorporated. Then, using a flexible spatula, gently fold in the pre-cooked onions, tomatoes, potatoes, cilantro, parsley, dill, pickled olives, and sun-dried tomatoes (if using).
Baking and Serving
Lightly grease a 9-by-13-inch baking dish with butter. Pour the egg mixture into the prepared dish. Bake in a preheated oven set at 375°F (190°C) until the top puffs up, sets, and turns lightly golden, with the center cooked, which takes 20–25 minutes. Once baked, let it cool for 5 minutes with the oven off. Place a wide serving dish over the baking dish, then carefully flip the baking dish to invert the egga onto the serving dish. Serving suggestions: Serve Egga with warm aish baladi (Egyptian flatbread) or pita, accompanied by pickles.
