If you’ve been searching for a dish that feels like a warm hug from Egyptian cuisine, then you’re absolutely going to fall in love with the Egga: Egyptian Egg Casserole with Onions and Herbs Recipe. This simple yet vibrant casserole showcases the perfect balance of fluffy eggs, sweet sautéed onions, and a fresh pop of herbs, all baked to golden perfection. It’s a comforting, savory meal that’s quick to prepare and makes for an irresistible breakfast, brunch, or light dinner that will instantly brighten your day.
Ingredients You’ll Need
These ingredients might be few, but they are pure magic together. Each element plays an essential role in delivering a casserole that’s packed with flavor, beautiful in color, and balanced in texture.
- 4 large fresh eggs: The star of the dish, providing richness and the base for a fluffy texture.
- 1 medium onion, thinly sliced: Brings natural sweetness and a tender bite after sautéing.
- 1/4 cup fresh herbs (parsley, cilantro, or dill), finely chopped: Adds fresh, aromatic brightness that lifts the casserole.
- 2 tablespoons olive oil, plus extra for greasing: Used for softening onions and preventing sticking, while adding subtle richness.
- Salt, to taste: Balances and enhances all the flavors harmoniously.
- Black pepper, to taste: Adds a mild kick and warmth to the dish.
- 1/4 teaspoon ground cumin or pinch of chili flakes: Optional but highly recommended for a hint of earthiness or heat.
- 1/4 cup grated feta or halloumi cheese: Provides a salty, creamy touch that completes the casserole beautifully.
How to Make Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
Step 1: Sauté the Onions and Herbs
Begin by finely slicing your onion and chopping your preferred fresh herbs. Heat the olive oil in a pan over medium heat and add the onions, cooking gently until they become soft, translucent, and just lightly golden. This process draws out the natural sweetness, making every bite melt-in-your-mouth tender. Just before turning off the heat, toss in the herbs briefly to release their fragrance and meld their flavors with the onions.
Step 2: Beat the Eggs to Fluffy Perfection
Grab a large bowl and crack the eggs in. Whisk them vigorously with a pinch of salt and freshly ground black pepper until the mixture turns smooth and slightly frothy. This little extra step adds air to the eggs, ensuring your casserole bakes up with a light, airy texture that’s hard to resist.
Step 3: Combine and Customize
Pour your beautifully sautéed onions and herbs into the beaten eggs, folding gently to keep the fluffiness intact. Now’s the moment to mix in your chosen spices like cumin or chili flakes for a subtle warmth, plus that irresistible crumbled feta or halloumi cheese. These additions boost the savory depth and create layers of flavor in every forkful.
Step 4: Bake to Golden Delight
Preheat your oven to 350°F (175°C). Grease a small baking dish with olive oil to keep the casserole from sticking. Pour in your egg mixture and bake uncovered for about 20 to 25 minutes. Look for the edges to set firmly with a gently golden top, while the center stays tender and moist—this is the sweet spot for perfect texture without dryness. It’s a simple trick that makes all the difference.
How to Serve Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
Garnishes
Fresh herbs like parsley or cilantro sprinkled on top instantly brighten the look and add a refreshing kick to each serving. For a festive touch, a drizzle of good olive oil or a scattering of extra crumbled feta really elevates the presentation and taste.
Side Dishes
Serve alongside warm pita bread or crusty baguette to soak up the delicious casserole juices. A fresh tomato salad or simple cucumber yogurt dip complements the rich and herbaceous flavors perfectly, making for a balanced meal full of color and texture contrasts.
Creative Ways to Present
Try dividing the casserole into individual ramekins for an elegant brunch setting, or pack it as a savory takeaway breakfast. For extra flair, layer thin slices of zucchini or tomatoes between the eggs before baking or add a sprinkle of za’atar spice on top to give your Egga: Egyptian Egg Casserole with Onions and Herbs Recipe a unique twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Egga stores beautifully in the refrigerator for up to three days. Cover the casserole tightly with plastic wrap or store in an airtight container to keep it moist and flavorful for another tasty meal.
Freezing
You can freeze portions of this egg casserole by placing them in freezer-safe containers or wrapping tightly in foil and plastic wrap. It freezes well for up to 2 months—perfect for meal prep or when you want a quick, homemade dish ready to enjoy.
Reheating
Reheat gently in the oven at 325°F (160°C) until warmed through to preserve that lovely texture. Alternatively, a quick zap in the microwave works for busy mornings, though the oven method helps maintain the casserole’s original fluffy consistency.
FAQs
Can I use different herbs in the Egga: Egyptian Egg Casserole with Onions and Herbs Recipe?
Absolutely! Parsley, cilantro, and dill are traditional, but feel free to experiment with mint, chives, or even basil for new flavor dimensions that suit your taste.
Is it possible to make the casserole dairy-free?
Yes! Simply omit the cheese or substitute with a dairy-free cheese alternative to keep the dish just as delightful without dairy.
How can I make the casserole spicier?
Add a pinch more of chili flakes, or sprinkle some harissa paste into the egg mixture before baking. Both options introduce a lovely heat that enhances the savory notes.
Can Egga be made without an oven?
While baking gives the perfect texture, you can cook the egg mixture gently in a covered nonstick skillet over low heat until set, turning it carefully as needed. It won’t be quite the same but still delicious!
What’s the best cheese to use in this recipe?
Feta or halloumi works wonderfully because of their salty, tangy flavors and firm textures. However, you can try ricotta, goat cheese, or even a mild cheddar depending on preference.
Final Thoughts
This Egga: Egyptian Egg Casserole with Onions and Herbs Recipe is a delightful taste of Egypt’s home cooking that anyone can make with confidence. It’s straightforward, flavorful, and so versatile that it fits any meal or occasion. Believe me, once you try it, this dish will quickly become one of your favorite go-to recipes to share with family and friends. So grab your eggs and herbs, and get ready to bake something spectacularly comforting today!
Print
Egga: Egyptian Egg Casserole with Onions and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Egyptian
- Diet: Vegetarian
Description
Egga is a traditional Egyptian egg casserole made with sautéed onions and fresh herbs, baked to a light and fluffy texture. This savory dish combines the sweetness of caramelized onions, aromatic herbs, and a hint of spice, topped with salty feta or halloumi cheese, making it a perfect breakfast or light meal option.
Ingredients
Egg Mixture
- 4 large fresh eggs
- Salt, to taste
- Black pepper, to taste
Onion 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
- 1/4 teaspoon ground cumin or pinch of chili flakes (optional)
Cheese
- 1/4 cup grated feta or halloumi cheese
Instructions
- Sauté Onions and Herbs: Finely slice the onions 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, ensuring they stay sweet and tender without browning too much. Stir in the chopped fresh herbs briefly just before removing the pan from heat.
- Whisk Eggs: In a large bowl, crack the eggs and whisk them vigorously with a pinch of salt and black pepper until the mixture is smooth and slightly frothy. This aeration creates a fluffy texture in the casserole.
- Combine Ingredients: Pour the sautéed onions and herbs into the beaten eggs and stir gently to combine evenly. If using, fold in optional spices like cumin or chili flakes and cheese now for added flavor.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Grease a small baking dish with olive oil and 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. Watch carefully to avoid overcooking and drying out the casserole.
Notes
- Use fresh eggs for best texture and flavor.
- Feel free to customize with your favorite fresh herbs or spice level.
- Keep an eye on baking time to prevent dryness; the casserole should be moist in the center.
- Serve warm with crusty bread or fresh salad for a complete meal.
- Can be reheated gently without losing texture.
