Egg "Ejjeh"
Directions
- 1Finely chop the onion, parsley, and coriander.
- 2Sauté the onion in oil with chili flakes until wilted.
- 3Add tomato paste and stir.
- 4Add garlic and stir.
- 5Add parsley, coriander, and spices, stir for 5 minutes, then set aside to cool.
- 6In a bowl, mix flour, baking powder, baking soda, and water.
- 7Gradually add eggs while continuously stirring.
- 8Add the vegetable mixture and stir well.
- 9Pour the mixture into a greased pan.
- 10Bake in a preheated oven at 180 degrees for about half an hour.
Ingredients
- 10 eggs
- 3 onions
- 1 bunch parsley
- 1 bunch coriander
- 5 garlic cloves
- 2 tablespoons tomato paste
- 0.5 cup oil
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoon cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried coriander
- chili flakes
- 0.25 cup water
Tips
- Chop the parsley and coriander finely.
- The given quantity makes a 30 or 35 size pan, or you can make half the quantity.
- Serve with a piece of baladi bread, a piece of "Ejjeh", any hot sauce and lemon.