Egg with noodles and chicken

Egg with noodles and chicken


  • Water 5 litres (48 fl oz / 6 cups)
  • Salt 11/2 tsp
  • Egg noodles 115 g (4 oz)
  • Eggs 6
  • Ground black
  • pepper 1/2 tsp
  • Cayenne pepper 1/8 –1/4 tsp
  • Paprika  2 tsp
  • Ground cumin  1 tsp
  • Garlic 1 clove, peeled and crushed
  • Cooked chicken
  • meat 230 g (71/2 oz),
  • diced Butter 5 g (2 oz)

 An eggah is an Arab-style omelette. It is firm and thick, rather like an egg cake. It can be cut into wedges and served as a main dish or into small pieces and served as an appetiser.

Serves 6


  1. Pour water into a large saucepan over high heat. Add ½ tsp salt and bring to the boil.
  2. Add noodles and cover pan.
  3. Reduce heat to low and simmer, stirring occasionally, for 6–8 minutes or until noodles are cooked. Remove pan from heat. Drain noodles and set aside. Discard water.
  4. In a mixing bowl, beat eggs, remaining salt, pepper, spices and garlic together with a wire whisk until mixture is light and frothy. Stir in chicken and noodles.
  5. In a large pan, melt butter over moderate heat. When foam subsides, reduce heat to low and pour in egg mixture. Cook slowly for 20–30 minutes or until underside is golden brown and eggah is cooked through.
  6. Remove pan from heat and place under a preheated grill set on high for 5 minutes or until top of eggah is golden brown.
  7. Serve hot, cut into wedges.

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