An eggah is a flat type of Arab egg cake, generally more substantial than a frittata. As well as making a great supper, it’s also perfect for outdoor feasting or taking on a picnic.
6 medium (size 6) free-range eggs 100g (3-4 oz) baby spinach leaves, washed and finely chopped 6 spring onions (scallions), trimmed and finely chopped 1 Tbsp chopped parsley 1 Tbsp chopped mint Finely grated zest of 1 lemon Salt and freshly ground black pepper 2 Tbsp melted butter 100g (3-4 oz) creamy-style feta, roughly sliced ½ cup kalamata olives, drained and pitted 2 Tbsp pine nuts
2 Butter a deep 20cm (8”) diameter cake tin with a little melted butter and line the bottom with baking (parchment) paper. Pour in egg mixture, then scatter with feta, olives and pine nuts. Drizzle with remaining melted butter.
3 Bake eggah for about 40 minutes. If the top starts to brown too quickly, drape a piece of tin foil over the top. The vegetables should be tender and the egg set with a crust at the bottom and the top should be lightly golden. Remove from tin by inverting onto a plate, peeling off paper then quickly inverting it onto a serving plate. Serve at room temperature.
Photography by Aaron McLean http://www.aaronmclean.com