Eggah (Egyptian Arabic: عجه ʻEgga) is an egg-based dish in Egyptian cuisine that is similar to a frittata.^[1] It is also known as Egyptian omelet.^[2] Eggah is commonly seasoned with spices such as pepper, cinnamon, cumin, coriander seeds, turmeric, nutmeg and fresh herbs.^[3] It is generally thick, commonly filled with vegetables and sometimes meat and cooked until completely firm. It is usually circle-shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold.^[4] Eggah can be served as an appetizer, main course or side dish.^[4]

Variations of the eggah can include fillings such as; parsley, onion, tomato, bell pepper, and leek.^[3]

There is a similar dish in Indonesia called martabak, which involves creating an egg skin (or sometimes a thin dough) to cook it from within; it is also served with a dipping sauce.^[5] Eggah is also similar to a frittata, Spanish omelette, Persian kuku or a French-style omelette.