Ejeh koosa ~ عجة كوسا is a delicious Middle Eastern egg dish packed with fresh herbs, jalapeño, and warm spices. It has a soft, fluffy center with a golden, cheesy top and a gentle kick of heat from the Aleppo pepper and jalapeño. Baked until perfectly set, it’s comforting, flavorful, and easy to prepare. Enjoy it warm for breakfast, brunch, or as a savory side dish.
Ingredients
- 5 eggs
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Aleppo pepper (optional)
- 1 jalapeno, seeded and chopped fine
- 1/4 cup olive oil
- 1 tsp baking powder
- 1 cup flour
- 450g white (Mexican squash) about 3 grated
- 1 green bell pepper, chopped fine
- 5 green onions, chopped
- 1 cup parsley, chopped and packed tightly
- 1/2 cup cilantro, chopped
- 2-3 tbs olive oil
- Kashkaval or mozzarella cheese, grated
Instructions
1. In a large bowl, whisk the eggs with the salt, black pepper, Aleppo pepper, jalapeño, and olive oil until well combined.
2. Add the flour and baking powder, and whisk until smooth. Add the remaining ingredients and gently mix with a spatula until everything is evenly combined.
3. The mixture will be thick. Brush a 12-inch glass baking dish (or a 9 × 13-inch dish) with olive oil, then spread the Ejeh mixture evenly into the dish.
4. Sprinkle the shredded cheese evenly over the top.
5. Bake at 350°F (175°C) on the middle rack for 40 minutes.
6. Move the dish to the bottom rack and bake for another 5 minutes.
7. Turn off the oven and leave the Ejeh inside for an additional 5 minutes, until the cheese is golden and the top is set.
8. Remove from the oven, let it cool slightly, slice, and serve warm.