If you’re looking to add a fresh twist to your breakfast or brunch lineup, the Egga: Egyptian Egg Casserole with Onions and Herbs Recipe is an absolute must-try. This dish brings together the richness of silky eggs with the sweet softness of sautéed onions and the bright, fragrant pop of fresh herbs, creating a comforting yet vibrant casserole that feels like a warm hug from Egyptian home cooking. Every bite is bursting with simple, wholesome ingredients that come together effortlessly to deliver a dish that’s flavorful, aromatic, and satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
The charm of this Egga recipe lies in its simplicity—the ingredients are humble but each one plays a vital role in building layers of flavor and texture. Fresh eggs provide the creamy base, while onions add sweetness and depth. The fresh herbs introduce a lively earthiness, and a touch of cheese adds that wonderful savory note and slight tang that rounds everything out perfectly.
- 4 large fresh eggs: The star of the dish, eggs bring richness and bind all ingredients together in a tender, fluffy casserole.
- 1 medium onion, thinly sliced: Adds natural sweetness and a lovely soft texture once sautéed gently.
- 1/4 cup fresh herbs (parsley, cilantro, or dill), finely chopped: Introduce a fresh, bright contrast that lifts the entire dish.
- 2 tablespoons olive oil, plus extra for greasing: Helps soften the onions and prevents sticking, also contributing subtle fruity richness.
- Salt, to taste: Essential to enhance all the flavors and season the eggs properly.
- Black pepper, to taste: Adds a mild heat and depth, balancing the sweetness of onions and herbs.
- 1/4 teaspoon ground cumin or pinch of chili flakes: Optional but highly recommended to introduce a hint of warm spice or gentle kick.
- 1/4 cup grated feta or halloumi cheese: Offers salty creaminess and a satisfying finish to the casserole.
How to Make Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
Step 1: Prepare the Onions and Herbs
Start this culinary adventure by finely slicing your onion and chopping your chosen fresh herbs. Heat the olive oil over medium heat and gently sauté the onions until they’re soft, translucent, and lightly golden—this ensures they turn sweet and tender without overpowering the dish with bitterness. Just before you take the pan off the heat, toss in the fresh herbs to release their aroma and keep their color vibrant.
Step 2: Beat the Eggs
Next, crack your eggs into a large bowl and whisk them vigorously with a pinch of salt and pepper until the mixture becomes smooth and a little frothy. This quick aeration is important because it introduces lightness—you’ll notice the texture of your casserole is much fluffier and more delicate thanks to this step.
Step 3: Combine Ingredients
Pour the warm onion and herb mixture into the beaten eggs and stir gently to combine everything evenly. This is the moment to add the optional cumin, chili flakes for some heat, or the tangy feta or halloumi cheese that adds an irresistible savory twist. Mixing these ingredients with care ensures every bite has a balanced taste.
Step 4: Bake the Casserole
Preheat your oven to 350°F (175°C) and grease a small baking dish with some olive oil. Pour the egg mixture in and bake uncovered for about 20 to 25 minutes. You’re aiming for the edges to be set and the top lightly golden, while the center remains tender and creamy. Keep a close eye while baking because overcooking can dry out this delicate Egga—your patience will be rewarded with a perfectly soft texture.
How to Serve Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
Garnishes
Once your Egga is baked to golden perfection, fresh finishes elevate it beautifully. Sprinkle some extra fresh herbs on top for that irresistible green touch, or crumble a little more feta to enhance the salty, creamy notes. A drizzle of good quality olive oil or a squeeze of fresh lemon juice can brighten the flavors right before serving.
Side Dishes
This Egga pairs wonderfully with warm pita bread or crusty, freshly baked artisan bread to scoop up every bit of the casserole. It’s also lovely alongside a simple cucumber and tomato salad for a refreshing contrast or even paired with hummus for a Middle Eastern-inspired feast that your guests will rave about.
Creative Ways to Present
Want to impress your friends? Serve Egga in individual ramekins for a charming, personal presentation. Or consider layering it over soft roasted vegetables for a colorful and hearty brunch centerpiece. It also works brilliantly as a filling for savory pastries or wraps if you’re on the go but still want to enjoy the distinctive flavors of this traditional dish.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The casserole holds its flavor well and can be enjoyed cold or reheated gently for a quick meal later on.
Freezing
Egga freezes nicely if you want to prepare it in bulk. Wrap tightly or place in freezer-safe containers and store for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain the best texture.
Reheating
Reheat gently in the oven at 325°F (160°C) until warmed through, or use a microwave on medium power in short bursts to avoid overcooking. Adding a splash of water before reheating can help preserve moisture and prevent the casserole from drying out.
FAQs
Can I use other herbs besides parsley, cilantro, or dill?
Absolutely! Fresh thyme, chives, or even basil can be delightful additions that bring their own unique twist to the Egga. Just make sure to use fresh herbs to keep that vibrant flavor.
Is it possible to make Egga vegan?
While this recipe centers on eggs and cheese, a vegan version could be attempted using plant-based egg substitutes and plant-based cheese, but the texture and flavor will differ significantly from the traditional Egga.
Can I add vegetables other than onions?
Yes! You can experiment by adding finely chopped spinach, tomatoes, or bell peppers. Just sauté them along with the onions to soften, ensuring they blend well into the casserole.
What cheese works best if I cannot find feta or halloumi?
Go for any crumbly, salty cheese like goat cheese or ricotta salata. Even a sharp cheddar can work in a pinch, but feta and halloumi are closest to the authentic flavor profile.
How do I know when the Egga is perfectly baked?
Look for a golden top with set edges, but the center should still gently wobble—this indicates a tender, moist interior rather than a dry, overcooked texture.
Final Thoughts
I can’t recommend the Egga: Egyptian Egg Casserole with Onions and Herbs Recipe enough for anyone wanting to add a burst of fresh, comforting flavor to their table. It’s straightforward to make, wonderfully versatile, and deeply satisfying. Whether you’re sharing it with loved ones or treating yourself, this casserole brings a little taste of Egyptian warmth and hospitality that’s sure to become a cherished favorite.
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Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Egga is a traditional Egyptian egg casserole featuring a savory blend of sautéed onions, fresh herbs, and optional cheese and spices. This simple yet flavorful dish is baked to a light golden perfection, offering a fluffy and tender texture perfect for breakfast or a light meal.
Ingredients
Egg Mixture
- 4 large fresh eggs
- Salt, to taste
- Black pepper, to taste
Onions and Herbs
- 1 medium onion, thinly sliced
- 1/4 cup fresh herbs (parsley, cilantro, or dill), finely chopped
- 2 tablespoons olive oil, plus extra for greasing
Optional Additions
- 1/4 teaspoon ground cumin or pinch of chili flakes
- 1/4 cup grated feta or halloumi cheese
Instructions
- Prepare the Onions and Herbs: Finely slice the onion and chop your choice of fresh herbs. Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the onions until they become soft, translucent, and lightly golden, making sure they remain sweet and tender without excessive browning. Just before removing from heat, stir in the chopped herbs briefly.
- Beat the Eggs: In a large bowl, crack the eggs and whisk vigorously with a pinch of salt and black pepper until the mixture is smooth and slightly frothy, which helps make the casserole fluffy.
- Combine Ingredients: Pour the sautéed onions and herbs into the beaten eggs and gently stir to combine evenly. Fold in the optional ground cumin or chili flakes and grated feta or halloumi cheese if using, for extra flavor.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Grease a small baking dish with olive oil, then pour in the egg mixture. Bake uncovered for 20-25 minutes until the edges are set and the top is lightly golden but the center remains tender. Be careful to avoid overcooking which can dry out the casserole.
Notes
- Use fresh herbs like parsley, cilantro, or dill according to your preference or availability.
- Monitor the casserole closely towards the end of baking to prevent dryness.
- For a spicier version, add chili flakes; for a milder, earthy aroma, use cumin.
- Feta or halloumi cheese adds saltiness and richness but can be omitted for a lighter dish.
- This dish pairs well with fresh bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Egyptian
