The idea for this delicious egg cake came from Mr. N, who remembered a large baked egg dish he used to enjoy in Yaounde. Inspired by that memory, I experimented until I developed this version — a simple, flavorful egg cake that’s quick to prepare and perfect for breakfast or any time you want a satisfying savory bite.
After gathering ideas and testing a few variations, I settled on a combination that yields a moist, well-seasoned cake packed with vegetables and herbs. It photographs beautifully and comes together in under 30 minutes, making it an excellent option for weekday mornings or a light dinner.
This egg cake is versatile — eat it warm with a side salad, serve slices as part of a brunch spread, or enjoy it cold as a portable snack. The texture is tender and slightly dense from the breadcrumbs, while the herbs and vegetables add freshness and color.
Egg Cake Recipe
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Ingredients
Six eggs
Half an onion, finely chopped
2 Maggi cubes or other seasoning cubes
A pinch of salt (adjust to taste)
2 spring onion stems, sliced
A handful of chopped herbs (I used cilantro)
A handful of chopped spinach (optional)
Half a cup of mixed vegetables (I used bell peppers; tomatoes also work)
Half of a hot pepper (scotch bonnet) — optional and to taste
1 teaspoon vegetable oil to grease the pan
1 cup breadcrumbs
Directions
1. Preheat your oven to 350°F (175°C). Lightly grease a cake pan with the vegetable oil and set it aside.
2. Crack the eggs into a mixing bowl and whisk lightly to combine.
3. Add the breadcrumbs to the eggs. If you don’t have store-bought breadcrumbs, make your own by toasting slices of bread until dry and crisp, then crushing them in a blender or food processor.
4. Stir in the chopped onion, spring onion, and herbs. Mix well so the flavors distribute evenly.
5. Add the spinach (if using), diced bell peppers, hot pepper (if using), and any other vegetables or extras like shredded carrot or sliced ham. Be flexible and use what you enjoy.
6. Season with the Maggi cubes and a pinch of salt. Mix thoroughly so all ingredients are well combined.
7. Pour the mixture into the greased cake pan and smooth the top with the back of a spoon.
8. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so start checking a few minutes early to avoid overbaking.
Let the egg cake cool slightly before slicing. Serve warm or at room temperature. Enjoy this simple, flavorful dish any time you crave a savory, egg-forward treat. I hope you love it as much as I do!