The French have their omelets, the Italians have their frittata, the Egyptians have their eggah, and the Iranians have this—kuku—which is a little bit like all of them. Kuku is delicious hot, cold, or at room temperature. (This recipe is adapted from Joon: Persian Cooking Made Simple, by Najmieh Batmanglij.)
Sharp knife (adult needed)
Large ovenproof skillet
Spoon, for stirring
- Turn the oven on and set the heat to 400 degrees.
- Put 1 tablespoon oil, the onion, and garlic in the skillet and set the heat to medium. Cook, stirring frequently with the spatula, until the onion is just golden, about 7 minutes.
- Add the cauliflower, water, salt, pepper, and cumin, and herbs (if using) and stir well. Cook, stirring from time to time, until the cauliflower is soft, about 10 minutes.
- Crack the eggs, one at a time, into the bowl: hit the midpoint between the more-rounded (wide) end and the pointier end of the egg against the sharp edge of the bowl. Hold the egg over the bowl with the cracked part facing up. Pry the shell open gently and allow the eggs to slide into the bowl. Beat the eggs gently with the fork.
- Add the remaining ingredients, including the cauliflower mixture and gently mix until just combined.
- Reheat the skillet over medium heat and when the skillet is hot, add the remaining 1 tablespoon oil. Pour the cauliflower mixture into the skillet and using the spatula, flatten the surface. Cook for 4 minutes.
- Carefully, move the skillet to the oven. Bake until the edges are lightly browned and shrinking away from the sides of the pan, and the center is set, 8 to 10 minutes (or longer).
- Take the skillet out of the oven and cut the kuku into wedges. Serve hot or at room temperature.
If your skillet isn’t ovenproof, transfer the mixture to a greased 8 x 8- inch baking dish before putting it in the oven.