Let me introduce you to Ejeh (عجة), breakfast eggs enjoyed across the Middle East.
Ingredients
Instructions
- With a spread of middle eastern breakfast items like fried cheese, zait w za’atar, labneh, and always a plate of fresh cut up vegetables like cucumbers, tomatoes, radishes and green onions and we don’t want to forget preserved green olives which are always present on every table.
- For the Ejeh you will need 1 cup chopped parsley (fine), 1/2 medium onion chopped (fine), 1 clove garlic minced add all the vegetables to a deep dish crack 4-5 eggs add about 1 teaspoon dried mint (substitute with Fresh Mint I use 2 tablespoons), 1 teaspoon flour, salt and black pepper, a dash of cinnamon whisk well until combined.
- In an 8 inch frying pan add a generous amount of olive oil heat until almost smoky add 1/2 of the egg mixture spread out cook on high until golden, using a spatula flip on the other side and finish cooking on low.
- Now you can make your Ejeh wrap, warm thin pita bread spread labneh add Ejeh top with cucumber and tomato and if you have some pickled turnip go for it, make into a wrap and enjoy!! also, you can eat it without making a wrap next to fried cheese and labneh. Let’s not forget about black tea ☺️👍🏼.