Ijeh is a traditional Palestinian dish made with courgettes, leeks, peas, herbs, and eggs. In addition to being a flavorful breakfast option, it can be varied with fava beans and served as a hearty meal. The use of aubergines and fava beans results in a frittata-like mixture that can accommodate vegetarian or vegan diets. Fava beans can replace other tinned beans, making the dish flexible while still being satisfying. Recommended preparation includes sumac onions, which enhance the overall flavor profile of the meal.
This dish is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, often made with finely chopped onions in Palestine.
Aubergine and fava beans with eggs is a filling and satisfying meal, which can also be prepared as a vegan dish without the eggs.
Fava beans can be substituted with other tinned beans and should be generously seasoned, served with crusty bread or flatbread.
This recipe serves 4 and includes prep and cooking time of about 65 minutes, ensuring a hearty late breakfast or weekend lunch.
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