Courgette and onion eggah

    35 min

    The French have omelettes, the Spanish tortillas, the Italians frittatas and Arabic nations have eggahs. Eggahs are good served straight from the pan or left to cool as a light lunch or supper with a colourful salad.

    10 people made this

    Serves: 4 

    • 4 tbsp olive oil
    • 2 onions, very thinly sliced
    • 2 garlic cloves, finely chopped
    • 4 large eggs
    • 4 tbsp semi-skimmed milk
    • 4 tbsp chopped fresh flat-leaf parsley or coriander
    • 2 tbsp chopped fresh dill (optional)
    • 1 large courgette, halved lengthways, then thinly sliced
    • TO SERVE
    • chilli sauce or harissa (optional)

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat 1 tbsp of the oil in a large, non-stick frying pan with a flameproof handle over a medium heat. Add the onions and stir for 3 minutes, then add the garlic and continue frying for a further 2–3 minutes, stirring occasionally, until the onion is soft and golden brown.
    2. Meanwhile, beat the eggs and milk together in a large bowl with the herbs. When the onions are golden, stir them into the egg mixture.
    3. Heat another 2 tbsp of the oil in the pan. Add the courgettes and gently fry for about 5 minutes, stirring frequently, until tender and lightly browned. Add the courgettes to the egg mixture.
    4. Add the remaining oil to the pan and swirl it around to coat the edge. Pour in the eggs and courgettes, using a spatula to spread them out. Leave the eggah to cook for about 8 minutes, shaking the pan occasionally, until the egg mixture is almost set and only a small amount of unset mixture remains on the surface. Meanwhile, preheat the grill to high and position a shelf about 10cm from the heat.
    5. Place the pan under the grill and grill the eggah for 2–3 minutes until the surface is just set. Run the spatula around the edge and invert onto a large platter. Serve immediately or set aside and leave to cool. Serve cut into wedges, sprinkled with chilli sauce or harrisa, if liked.


    For a chickpea and spinach eggah, replace the courgettes with 2 x 400g cans chickpeas, drained, omit step 3 and use just 2 tbsp oil.

    cook's tips

    This can be made up to 2 days in advance and stored in the fridge until about 15 minutes before serving. The dill flavour, if used, remains fresh. * This could serve two for a more substantial meal.

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    Reviews in English (4)


    So delicious and really easy to make - it went down a real treat at lunch today. To make it a more substantial meal I served mine with sugar snaps and mashed carrots.  -  30 Oct 2010


    Used different ingredients. I substituted one of the onions for a red onion and added 2 tbsps of both the flat-leaf parsley and coriander.  -  30 Oct 2010


    Very tasty! Will add more herbs next time.  -  08 Apr 2010