Africa
Low-Carb Egyptian Herb Eggah
Chef-tested recipe
A firm Egyptian baked omelette packed with courgette, peppers, tomato, fresh herbs, and warm spices
Eggah, also written egga or ʻegga, is an Arab egg dish particularly associated with Egypt and often compared with a frittata. Its texture is firmer than a soft breakfast omelette because the eggs bind a generous quantity of herbs, vegetables, and sometimes meat. Egyptian versions commonly include onion, tomato, peppers, parsley, flour, and warm spices, then finish under a grill or in the oven. This low-carb version keeps a small 15 g measure of flour across six servings because it helps the eggah hold its traditional sliceable shape; the quantity contributes only a modest amount of carbohydrate. Courgette, parsley, dill, coriander, cumin, turmeric, and ghee build a deeply savoury pan that can be served warm or at room temperature.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- 28 cm oven-safe skilletpaid link
- Large mixing bowlpaid link
- Balloon whiskpaid link
- Flexible spatulapaid link
- Instant-read thermometerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the vegetables
- Ghee: 45 g
- Yellow onion, finely diced: 220 g
- Courgette, diced: 450 g
- Green sweet pepper, diced: 220 g
- Ripe tomatoes, seeded and diced: 300 g
- Garlic, finely minced: 18 g
- Fine sea saltpaid link: 8 g
For the egg mixture
- Large eggs: 12
- Plain wheat flourpaid link: 15 g
- Baking powderpaid link: 4 g
- Ground cumin: 4 g
- Ground coriander: 4 g
- Ground turmeric: 2 g
- Ground allspicepaid link: 1 g
- Ground black pepper: 3 g
- Flat-leaf parsley, finely chopped: 60 g
- Fresh dill, finely chopped: 40 g
- Fresh coriander leaves, finely chopped: 40 g
For serving
- Cucumber, diced: 450 g
- Radishes, thinly sliced: 240 g
- Fresh lemon wedges: 180 g
Preparation Overview
Preheat the oven and use an oven-safe skillet so the eggah can move directly from hob to oven. Seed the tomatoes and cook the courgette until its excess water evaporates; a wet vegetable base prevents clean slices. Whisk the flour, baking powder, and spices into the eggs before adding the herbs so no dry pockets remain.
Method
Preheat the oven. Heat the oven to 190°C conventional or 170°C fan.
Soften the onion. Melt 30 g ghee in a 28 cm oven-safe skillet over medium heat and cook the onion with 3 g salt for 5 minutes.
Cook out the vegetables. Add courgette and green pepper and cook for 7 minutes. Add tomato and garlic and cook for another 3 minutes until little free liquid remains.
Make the egg base. Whisk the eggs with flour, baking powder, cumin, coriander, turmeric, allspice, black pepper, and the remaining salt.
Add the herbs. Fold parsley, dill, and fresh coriander through the seasoned eggs.
Combine. Cool the vegetables for 3 minutes, then stir them into the egg mixture so they are evenly distributed.
Start on the hob. Add the remaining 15 g ghee to the skillet, pour in the mixture, and cook over medium-low heat for 4 minutes until the edges begin to set.
Bake the eggah. Transfer the skillet to the oven and bake for 16 to 20 minutes until just firm in the centre and at least 74°C.
Rest and slice. Leave the eggah in the skillet for 10 minutes, then loosen the edge and cut it into six wedges.
Serve. Plate warm or at room temperature with cucumber, radishes, and lemon.
Beginner Technique Notes
Seed the tomatoes and evaporate the courgette moisture before adding the eggs.
Let the cooked vegetables cool briefly so they do not begin scrambling the eggs in the bowl.
Whisk the small flour quantity thoroughly; visible lumps stay pasty after baking.
Do not bake until dry. The centre should be firm but still moist when tested.
Resting is part of the method because the eggah becomes easier to slice as it settles.
Tips and Variations
Replace courgette with finely chopped spinach, squeezing the cooked leaves dry before mixing.
Add 200 g browned minced beef or lamb for a substantial Egyptian meat eggah.
For a gluten-free version, replace the wheat flour with 12 g chickpea flour; the flavour will be slightly nuttier.
A pinch of cinnamon or nutmeg may be added, but keep it subtle so the fresh herbs remain clear.
Individual portions can be baked in greased ramekins; begin checking after 12 minutes.
Serving Ideas
- Cut the eggah into clean wedges and scatter extra dill and parsley over the top. It works well on a brunch platter because it can be served warm or at room temperature. Add a sharp cucumber-radish salad to balance the ghee and eggs.
Storage
Cool within 2 hours, cover, and refrigerate for up to 3 days. Reheat covered in a 160°C oven until the centre reaches 74°C, or serve chilled if it has been handled safely. Freeze individual wedges for up to 1 month; thaw overnight in the refrigerator.
Nutritional Value
Allergen Notes
Contains egg, milk from ghee, and wheat containing gluten. Use certified gluten-free chickpea flour and verify baking powder if required. Check packaged spices for cross-contact. Cook the centre to at least 74°C.
Frequently Asked Questions
Is eggah the same as frittata?
They are related firm egg dishes, but Egyptian eggah has its own herb, vegetable, and spice combinations.
Why keep a little flour?
A small amount helps bind the vegetables and creates the sliceable texture found in many Egyptian versions.
Can it be cooked only on the hob?
Yes, but use very low heat and a lid, then carefully turn it or finish the top under a grill.
Can eggah be served cold?
Yes. It is commonly enjoyable warm or at room temperature and can be chilled after safe cooling.
How do I prevent a watery eggah?
Seed the tomatoes and cook the courgette until its released moisture has evaporated.