This is a recipe from Claudia Roden, the queen of Middle Eastern cooking.


I sauté courgettes and onions. I soak two thick slices of white bread in a little milk. I beat 6 eggs and add the squeezed out bread, the vegetables, a handful of chopped herbs, salt and pepper. I pour the mixture into a well-buttered oven dish, cover it with dampened oven paper and put it into a 160°oven for 30 minutes. I remove the paper and continue cooking for 10-15 minutes. I turn it out of the dish (actually, a non-stick roasting tin would make life easier here) and serve it at room temperature.

Eggah is really nice cut into small squares to serve with drinks.


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