As an Israeli chef, I am always on the lookout for recipes that bring a diverse range of flavors and cultures to my kitchen. Today, I want to share with you one of my all-time favorite recipes – the Egyptian Omelet or Eggah. This hearty and flavorful dish has roots in Egyptian and Middle Eastern cuisine and is incredibly versatile, making it perfect for any meal of the day.
Whether you are a fan of eggs or not, this recipe will surely leave your taste buds satisfied. With fresh vegetables like green bell pepper and tomatoes, aromatic herbs like parsley, and savory onions, every bite is packed with nutrition and flavor. And, what makes this recipe unique is that it is gluten-free since it uses flour made from chickpeas instead of wheat flour.
There are many different ways to prepare an omelet, but the Egyptian version or Eggah stands out from the rest. It’s baked in the oven until golden brown and cut into squares or wedges for serving. You can enjoy it hot or cold as a snack, appetizer or even as a full-on breakfast with ful medames (mashed fava beans) and pita bread.
The best part about this recipe is that it’s easy to make with just a handful of pantry staples. So why not add some Arabic flare to your breakfast routine or dinner table with this delicious Eggah recipe? Trust me; your taste buds won’t regret it!
Why You’ll Love This Recipe
If you’re looking for a unique and delicious way to switch up your breakfast or brunch routine, look no further than the Egyptian Omelet, or Eggah. This Middle Eastern favorite is enjoyed by many cultures around the region, and for good reason.
First of all, let’s talk about the flavor profile. This omelet packs a punch with a mix of fresh vegetables like green bell pepper and tomatoes, as well as aromatic onion and parsley. These ingredients come together in perfect harmony with eggs to create a dish that is both savory and satisfying.
But not only is this dish tasty, it’s also quite versatile. You can easily adapt it to your own taste preferences by adding in your favorite proteins such as ground beef or baked sweet potato, or swapping out veggies like zucchini or cauliflower. With so many variations available, you’ll never get bored of this dish.
In addition to its great taste, this recipe is also simple and easy to make. With only a few ingredients needed, it’s an affordable and accessible meal option for anyone looking for a quick breakfast or brunch solution.
Lastly, this Egyptian Omelet is a great way to try out some new flavors and step outside your culinary comfort zone. By incorporating more Middle Eastern cuisine into your diet, you’ll be taking a flavorful journey to one of the most culturally rich regions of the world.
So why not give this recipe a try? Trust us, you won’t regret it!
- 6 eggs
- 1 large green bell pepper
- 1 large onion, diced
- 5 medium tomatoes
- 2 bunch of parsley, chopped semi-fine
- 1 cup flour
- 1 tsp of salt
- 1 tbsp of black pepper
- 3 tbsp of oil (reserve some more for later use)
- Ful medames (optional)
- Olive oil (optional)
The key ingredients are the foundation of this Egyptian Omelet or Eggah recipe. You’ll need six eggs and some fresh vegetables such as a green bell pepper, onion, and tomatoes to make a colorful and flavorful dish. Additionally, parsley adds a bright touch of aromatic freshness.
The flour mix includes one cup of flour with 1 tsp of salt and 1 tbsp black pepper. These ingredients combine with the eggs and fresh vegetables to create the body and flavor base of the omelet.
Finally, you’ll need additional ingredients like oil, ful medames, and olive oil depending on your taste preferences.
The Recipe How-To
Now that we have gathered all the necessary ingredients, it’s time to get our hands dirty and create this delicious Egyptian omelet, eggah recipe or omelet eggah. In this section, I will guide you through the steps to ensure you get the perfect result every time.
Before we start, let’s get all our ingredients ready. Dice one large onion, slice one medium-sized green bell pepper, chop two tomatoes, and chop semi-fine two bunches of parsley. Now that everything is ready, let us get started with the recipe.
Making the Egg Mixture
Start by beating six eggs in a mixing bowl until they turn slightly frothy. Then slowly add one cup of flour and continue to beat the mixture together until well blended. Add a pinch of salt and pepper for seasoning, mix well again.
Adding in Vegetables
Next, it is time to introduce our diced onions, sliced green bell peppers, and chopped tomatoes into the egg mixture. Gently fold in these ingredients using a spatula until everything is evenly distributed.
In a skillet pan over medium heat-high heat, pour the reserved oil into it (about three tablespoons) once hot. Make sure that the oil fully coats the bottom of the pan.
Pouring in The Egg Mixture
To add to the skillet pan, carefully pour in your egg mixture into it making sure that it has been spread evenly throughout the skillet pan.
Cooking The Omelette
Now that everything is in place let us give some time for our omelette to cook first before giving it a nice flip to presentable golden-brown color. Set your heat to medium-low heat and cook undisturbed for approximately 15-20 minutes or until you got a slightly golden brown on top with no liquid left from each scoop when pierced through with fork or toothpick*. If needed cover with lid during cooking. One note is that you need to refrain from constantly checking on what’s happening inside while being cooked since this may cause your vegetable toppings clump together instead of spreading uniformly across your omelet.
Flipping The Omelette
Once you see that the top portion has set evenly it’s time to give it a good flip using either a spatula or a plate. In case you’re uncomfortable flipping by yourself then use one other sizeable pan on top as an assist in flipping; add another layer onto already cooked sides then flip over onto another side at once taking both pans off after doing so.
Finally, add chopped up parsley over your finished product before serving as these will give your dish some additional flavors such as freshness and tanginess along with additional flair- thinly sliced green onions make an excellent garnish too if available!
Substitutions and Variations
One of my favorite things about the Egyptian omelet, or eggah, recipe is its versatility. There are countless ways to customize this dish to your liking, depending on your taste preferences or what ingredients you have available.
If you’re looking to add some extra flavor and nutrition to your eggah, consider adding some vegetables into the mix. Chopped zucchini, sweet potatoes or bell peppers would pair perfectly with the eggs and add a nice pop of color. You could even use ground beef for a heartier variation on this classic recipe.
For those looking for a healthier option, you can simply omit the flour and milk from the recipe or replace them with almond milk and a gluten-free flour alternative. This will give you an omelette that’s gluten-free and dairy-free.
If you enjoy Middle Eastern cuisine, try experimenting with different herbs and spices to bring some additional flavor to your eggah. Cumin, sumac, or za’atar would all be great additions that add an extra depth of flavor.
Finally, if you’re feeling fancy, you might want to try baking your eggah instead of cooking it on the stovetop. This version is called eggah bi-ful medames in Arabic and is a popular baked omelette version in Egypt. A sprinkle of grated Grana Padano on top of the finished product adds an extra touch of indulgence without overpowering the flavors of these distinctly Egyptian dishes.
No matter which way you choose to customize your eggah, it’s sure to be delightfully satisfying and deliciously comforting thanks to its rich Egyptian heritage.
Serving and Pairing
Once your Egyptian Omelet, or Eggah, is cooked to perfection, it’s time to enjoy this delightful dish! The burst of colors and flavors from the tomatoes, onions, and green bell peppers make this omelet not only delicious but also visually appealing.
As an Egyptian cuisine classic, the Eggah is often served with a side of ful medames, a traditional fava bean dip. This combination makes for a satisfying and hearty breakfast or brunch that will keep you energized throughout the day.
If you’re looking to add more variety to your meal, consider pairing the Eggah with some middle eastern styled baked sweet potato or zucchini. If meat is your thing, try serving it with ground beef or chicken on the side. I particularly love how versatile this dish can be. It adapts well to many ingredients available in your kitchen.
Additionally, three individual Eggah pieces make for a fun appetizer dish at dinner parties or gatherings. Cut into small squares and display them on a platter where people can help themselves. They will be a hit!
Overall, the Eggah is perfect for any mealtime occasion, from a brunch feast with family and friends or served as part of your everyday meal routine. Its combination of fresh ingredients and mouth-watering flavor profile guarantees that you’ll become an omelet royalty in no time!
Make-Ahead, Storing and Reheating
The Egyptian Omelet or Eggah recipe is perfect for meal prepping as it can be stored and reheated easily. To make things easier, you can make the eggah beforehand and store it in an airtight container in the refrigerator for up to 4 days.
When you are ready to eat it again, reheat it in the oven at 350°F (175°C) for about 5 to 8 minutes, or until it is heated through. You can also reheat it in a microwave oven by placing it on a microwave-safe plate and reheating it for 1 to 2 minutes, depending on the strength of your microwave.
If you want to freeze the eggah for later, prepare the recipe and let it cool completely before wrapping it tightly with plastic wrap or storing it in an airtight container. It can be stored in the freezer for up to 3 months. When you are ready to eat it, thaw it overnight in the refrigerator and reheat following the instructions mentioned above.
While storing and reheating the eggah is easy and convenient, keep in mind that it tastes best when freshly made. So, if you have an opportunity to make a fresh batch of this delicious omelet recipe every time, do try that!
Tips for Perfect Results
Achieving the perfect consistency and balance of flavors in an Egyptian omelet or eggah recipe can be challenging, especially if it’s your first time making it. Don’t fret, as a seasoned chef, I’m here to give you some tips to make sure you get the best results every time you make this dish.
Firstly, when incorporating the flour into the egg mixture, beat the eggs separately before adding flour to avoid any clumps. This method ensures that the flour is evenly distributed throughout the mixture, making the omelet fluffier.
Another tip is to add a pinch of salt to the egg mixture. Doing this will enhance the flavor of your eggah without being overwhelming. You could also sprinkle black pepper to your taste for additional heat.
In terms of vegetables, it’s essential that you dice them into small but identical sizes for even cooking. When using green bell peppers and onions, it’s better to cook them first before adding tomatoes because they produce more water than tomatoes.
To achieve a perfect crispy outer layer for your eggah, add three tablespoons of oil and let it heat up before pouring in your mixture. The oil will allow the edges to crisp up nicely without sticking to the pan.
Do remember that you can add milk to your eggah recipe, such as whole milk or skim milk. Milk makes an eggah fluffier with a creamy taste that melts in your mouth. However, adding milk is not mandatory; it depends on personal preference.
Lastly, when serving with parsley garnish, chop it semi-fine for optimum texture and presentation. And speaking of presentation, feel free to experiment with toppings like ful medames or sweet potato and zucchini toppings or baked grana padano cheese.
With these tips and tricks up your sleeve, anyone can master an Egyptian omelet or eggah recipe like a pro!
As we draw near the end of this article, you may have some lingering questions about making the Egyptian Omelet, or Eggah Recipe. So, in this section, I’ve compiled some of the most frequently asked questions about this recipe to help you troubleshoot any issues and make the most delicious omelet possible.
What origin is Eggah?
The word “eggs” in Egyptian Arabic originates from the Arabic word “ujja”, which means to be tightly packed or overcrowded. This is because the dish typically consists of eggs filled with minced meat and vegetables.
What are the four types of omelets?
Four varieties of omelets are American-style, French-style, Frittata, and Soufflé.
What is an Egyptian egg?
One popular Egyptian dish is beid meza’lil or beid mezaghlil, which involves frying hard boiled eggs in ghee or butter until the whites become crunchy and golden brown. Despite its simplicity, this dish is considered a special indulgence and is often served during holidays such as Easter and Christmas.
Do you add milk to omelette?
When it comes to preparing an omelette, one might wonder whether it’s common practice to include milk in the mixture. This is sometimes done to make the omelette more filling, without having to use an extra egg. However, it’s important to use this ingredient in moderation, or else the mixture may become too runny.
In conclusion, the Egyptian Omelet – Eggah Recipe is a must-try Middle Eastern dish that will impress your family and friends. With its versatile ingredients and variations, you can experiment with different flavors and textures to suit your taste buds.
From the classic version with tomatoes, onion, parsley, and green bell pepper to the sweet potato and zucchini omelette or the eggah arabic with ground beef, this recipe offers something for everyone. You can even make it ahead of time and store it in the fridge or freezer for later use.
With the right tips and techniques, you can create a perfect eggah every time. So why not add this recipe to your cooking repertoire and become an omelette royalty? Try it now and enjoy the authentic taste of Egyptian cuisine!
Egyptian Omelet - Eggah Recipe
- 6 eggs
- 1 tablespoon flour
- salt & pepper
- 1 large onion, diced
- 5 tablespoons oil (reserve 3 tbsp)
- 1/2 bunch parsley, chopped semi fine
- 1 tomatoes, diced
- 1/2 green bell pepper, diced
- PRE HEAT OVEN TO BROIL.
- IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
- SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
- MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
- IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
- Serve with salad and pita bread, you've got dinner!