Seasonal Eating: Baked Tunisian Eggah

Saturday, September 30, 2017

Baked Tunisian Eggah

Slice of Tunisian Eggah Garnished with Parsley

Eggah! A Fantastic Way to Eat Your Veggies

Recipe from Mediterranean Light

Eggah! I made it because I love saying it, and because bell peppers and tomatoes will soon be out of season. Tunisian eggah is technically an oxymoron, since eggah is an Egyptian dish, and the closest dish in Tunisia is called tagine (and is quite different that tagines from other Arabic countries). It’s called kuku in Iran, and Ej’jah in other places. It’s similar to Spain’s omelette, except it’s packed with festive red and green veggies rather than potatoes, and spiced up with cumin, cinnamon, and other lovely aromatics. It’s similar to a frittata, but thicker and more fragrant.

Basket of veggies: zucchini, tomatoes, red and green bell pepper, parsley, onion, garlic

Just Add Eggs and Spices

Unlike most recipes, I didn’t tweak this one at all, just added the larger suggested amount of cayenne, so there’s a subtle but noticeable zip. You might want to adjust the spices, especially the cayenne. I would also increase the cinnamon next time, just to experiment. I doubled the parsley once (because I had an overabundance of it), but next time would add some spinach instead if I’m inspired to increase the greenery.

Enjoy this eggah for brunch, lunch, or supper. It’s also good chilled and cut into small pieces for an appetizer. And while it’s still picnic weather, larger chilled slices can be packed in a cooler and served with crackers, pita bread, and/or carrots, perhaps dipping the latter in baba ganoush.

Delicious, Nutritious, and Spicy

Baked Tunisian Eggah

serves 6

1 tbsp. olive oil

1 medium onion, thinly sliced

4 cloves garlic, minced

1 large red bell pepper, thinly sliced

1 large green bell pepper, thinly sliced

1 lb. zucchini, sliced ¼ inch thick

1 lb. tomatoes, peeled and cut into wedges

¼ tsp. cayenne pepper

¾ tsp. ground cumin

½ tsp. ground coriander

½ tsp. cinnamon

½ tsp. sea salt

¼ tsp. black pepper

6 eggs

¼ cup chopped, packed parsley

Heat olive oil in a large heavy-bottomed, lidded skillet. Add onions and garlic, and sauté on medium high heat till they soften, stirring frequently. Add red and green bell pepper, and continue to stir and sauté about 5 minutes. Add zucchini and continue to sauté another 5 minutes, stirring frequently.

Stir in tomatoes, cayenne, cumin, coriander, cinnamon, sea salt, and black pepper. Bring to boil. Stir, cover, and lower heat to medium low. Simmer gently for about 20 minutes, stirring occasionally, until veggies are cooked through and fragrant.

Meanwhile, preheat oven to 350 degrees F. Oil a 9” x 12” baking dish, preferably one with a lid.

Whisk the eggs in a large bowl. Whisk in chopped parsley. When veggies are cooked, cool slightly, then stir into egg mixture. Turn into prepared baking dish. Cover with lid or oiled aluminum foil. Bake 30 minutes.

Remove cover and continue to bake for another 10 minutes, or until eggs are set and top is golden brown. Remove from oven and let cool for 5 minutes. Cut slices with serrated knife (to cut through the veggies), then serve slices with wide spatula.

Or, chill and cut into squares to serve as an appetizer.