Kuku can be made with a variety of herbs, with each combination producing a slightly different flavour. It’s a popular and easy breakfast dish and can be cooked on a hob or in the oven.
Preparation time: 20 minutes
Cooking time: 10 to 15 minutes or 25 minutes in the oven
Serves: 4 or 5
- 6 eggs
- 1 bunch of spring onions or 1 bunch of sorrel
- 1 bunch of coriander
- 1 bunch of spinach
- 1 bunch of dill
- 125 g/5 oz of shelled walnuts
- salt & pepper
- butter or vegetable oil
- Grind the walnuts.
- Wash and chop the herbs, but not too finely.
- Beat the eggs in a large bowl. Add the chopped herbs, ground walnuts and salt & pepper and mix well.
- If cooking on the hob, melt the butter or oil in a heavy frying pan. When the butter is sizzling pour in the whole
- Cover the pan and turn down the heat. When the egg has solidified, remove the lid, cut the kuku into pieces and turn the pieces over.
- Leave to cook for another 10 minutes until the eggs are cooked through. Don’t replace the lid, as this will cause the herbs to water.
- If cooking in the oven, rub an oven-proof dish or deep baking tin with generous amounts of butter. Pour the eggs and herb mixture into the dish and bake in a medium-hot oven for 20 or 30 minutes until the eggs are cooked through. Rub butter or drizzle oil over the kuku after you have taken it from the oven.
- Decorate the pieces of kuku with walnut halves.
- Kuku is best served hot with yoghurt, but can also be served cold and makes great picnic food.