This Egyptian Brunch Classic Is the Ultimate Crowd Pleaser

Ingredients

• 6 tablespoons unsalted butter (about 3 ounces; 84 g), divided, plus more for greasing
• 3 medium yellow onions (about 12 ounces; 340 g), finely chopped (about 2 cups)
• 1 medium plum tomato (about 4 ounces; 113 g), seeded and diced
• 1 medium russet potato (10 ounces; 283 g), cut into 1/2-inch pieces (about 1 cup)
• 3/4 cup all-purpose flour (about 3 1/4 ounces; 95 g)
• 1 tablespoon (about 1/2 ounce; 15 g) baking powder
• 6 large eggs (12 ounces; 340 g)
• 1/4 cup (60 ml) whole milk
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• Freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon sweet paprika, optional
• 1/2 teaspoon red pepper flakes or Aleppo pepper, optional
• 1/4 teaspoon ground nutmeg
• 1/3 cup (10 g) finely chopped fresh cilantro leaves and tender stems
• 1/3 cup (10 g) finely chopped fresh Italian parsley leaves and tender stems
• 1/3 cup (10 g) finely chopped fresh dill leaves and tender stems
• 1/4 cup Egyptian pickled green olives (2 ounces; 57 g), pitted and coarsely chopped or sliced
• 2 sun-dried tomatoes (5 g), optional
• Pickles, such as Egyptian pickled olives, cucumbers, or turnips, for serving, optional
• Warm aish baladi (Egyptian flatbread) or pita, for serving, optional

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