Tiny Herb Eggahs

Name: Tiny Herb Eggahs
Ingredients: 6 eggs; Oil for frying; 1 large mild onion, or 6 spring onions, finely chopped; 1 large mild onion, or 6 spring onions, finely chopped; A good bunch of parsley or coriander, finely chopped; A good bunch of parsley or coriander, finely chopped; A few sprigs of fresh mint, finely chopped, or 2 tablespoons dried mint; A few sprigs of fresh mint, finely chopped, or 2 tablespoons dried mint; Salt and pepper; Salt and pepper

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Perfect for a buffet party – this makes more than 30.

Ingredients

6 eggs
1 large mild onion, or 6 spring onions, finely chopped
A

Side dish
Vegetarian
Gluten-free

Method

Lightly beat the eggs until they are just blended and stir in the rest of the ingredients. Pour a spoonful at a time into hot oil (you can have a few in the frying pan at the same time). Turn as soon as the bottom has set firmly and brown the other side. They can be reheated in the oven before serving on a large platter, or you can eat them cold.