An eggah is cooked until it is completely firm and is served hot or cold as an appetizer, side dish, or main course. Walnuts add crunch!
- Preheat oven to 375°F. Spray an 11×7×2- or 8×8×3-inch baking dish with cooking spray; set aside.
- In a medium skillet, heat oil over medium-low heat. Add onion and cook until soft. Add zucchini slices and garlic; cook until zucchini is soft and begins to turn color. Remove from heat; set aside.
- In a large bowl, whisk together eggs, salt, turmeric, nutmeg, cumin, and pepper. Whisk in zucchini mixture, cilantro, 2/3 cup parsley, walnuts, and raisins.
- Pour mixture into prepared dish. Cover with foil and bake for 20 to 30 minutes or until center is set. Cool slightly on a wire rack. Serve warm. Garnish with additional parsley and crushed red pepper, if desired.