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A plate of food, with Egg and date paste
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Eggs with Agwa

A sweet and spicy egg recipe for breakfast/lunch or suhoor during Ramadan.
Cook Time5 mins
Course: Breakfast
Cuisine: Egyptian
Servings: 1 person
Author: Amira


  • 1/4 cup Agwa.
  • 1 egg , large.
  • 1 Tablespoon oil or butter.
  • A sprinkle of freshly ground black pepper.*


  • n a skillet over medium heat, add 1/4 of the butter/oil you are using and the agwa, work the agwa a bit with a spatula or a wooden spoon until soft.
  • Shape the agwa into a ring with enough space for the egg to get in.
  • Turn down the heat to medium-low and add the remaining butter/oil in the middle of the agwa ring.
  • Gently crack an egg into the hole in the middle of the agwa, cook for 3 minutes or until the whites are mostly set.**
  • Tilt the pan towards you and with a spoon take some of the butter and gently spoon it over the uncooked whites avoiding the yolk as it will cloud.***
  • When all the white is cooked sprinkle with pepper.*
  • Remove from pan leaving any excess butter/oil behind.
  • Serve warm and enjoy!!.


* Some people like adding vanilla instead of black pepper, also some like adding salt along with black pepper. ** You should still notice some runny whites around the yolk. *** You can of course scramble the egg along with the agra and call it a day.