Eggah

Step 1: Whisk 6 eggs in a bowl with ½ tsp ground cumin, ½ tsp salt, ¼ tsp black pepper and ½ tsp baking powder until frothy. Stir in 1 onion, 4 spring onions, ⅔ oz flat-leaf parsley and ⅓ oz dill. It should look more green than yellow.

Step 2: Heat 2 tbsp of the 2 ⅛ tbsp olive or sunflower oil in a 22–24 cm non-stick frying pan over a medium heat until it shimmers. Pour in the egg mixture and spread it evenly.

Step 3: Turn the heat down to low, cover and cook for 7–8 minutes, until the edges are set and the base is golden but the middle still wobbles slightly. Shake the pan now and then so it doesn't stick.

Step 4: Slide the eggah onto a plate, add the rest of the ⅞ tbsp olive or sunflower oil to the pan, then flip it back in, uncooked side down. Cook for 3–4 minutes more, until it springs back in the middle when pressed. Don't rush it on a high heat: the outside burns long before the thick centre sets, which is the usual mistake.

Step 5: Slide onto a board, cut into wedges and serve hot or warm with baladi bread, pickles and white cheese (leave out the bread for a gluten-free meal).