Waina from Nigeria

An omelet recipe from the northern states of Nigeria. It is usually served with freshly baked bread or on toast. We ate it with fresh whole grain bread from the bakery at the grocery store.

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*4 eggs
*1 bell pepper, chopped
*1/2 onion, chopped
* butter
*salt & pepper to taste

1. Mix the eggs, peppers & onions in a mixing bowl.

2. Season & stir thoroughly, adding a drop of water if necessary.

3. Heat butter in a frying pan. When hot, pour a ladle full of egg mixture into the butter. Fry until golden & crisp. Remove from pan & drain on paper towels.

4. Continue to fry in this manner using up all the egg mixture. Serve hot on slices of bread or toast.

Eggah from Tunisia

Makes about 6 servings

Ingredients :
* 1 tbsp olive oil
* 1 onion, thinly sliced
* 4 garlic cloves, thinly sliced
* 1 green bell pepper, seeded & thinly sliced
* 1 red bell pepper, seeded & thinly sliced
* 2 zucchini, sliced about 1/4 inch thick
* 1 lb ripe tomatoes (4 to 5), peeled & cut into wedges
* 1/8 tsp to 1/4tsp cayenne pepper, to taste
* 3/4 tsp ground cumin
* 1/2 tsp ground coriander
* 1/2 tsp ground cinnamon
* sea salt & freshly ground pepper
* 3 eggs
* 6 egg whites
* 4 tbsp chopped fresh parsley


1. Heat the olive oil in a large heavy-bottomed lidded frying pan or casserole & add the onion & garlic. Saute until the onion begins to soften.

2. Add the green & red peppers. Continue to saute 5 minutes, stirring.

3. Add the zucchini. Continue to saute 5 minutes.

4. Stir in the tomatoes, spices, sea salt & pepper to taste.

5. Stir together, cover, & reduce heat. Simmer gently for 20 minutes or until the vegetables are cooked through & fragrant. If they begin to stick to the bottom of the pan, add a little water. Correct seasonings and remove from the heat.

6. Meanwhile, preheat the oven to 350 degrees & oil a baking dish large enough to accommodate the vegetables and eggs.

7. Beat the eggs in a large bowl. Add the parsley.

8. Stir in the vegetable mixture, correct seasonings again, & turn into the prepared baking dish. Cover and bake 30 minutes.

9. Remove the cover and bake another 10 minutes or until the top is nicely browned & the eggs set. Serve at once, or allow it to cool and serve, cut into squares, as an appetizer. The eggah will keep a day or two in the refrigerator.