Eggah often is referred to as an Egyptian omelet or frittata. It can be basic and egg-centric or dense with vegetables, herbs or even meat. Spices often are included in the mix, as well as baking powder to give the eggs a little lift. In this vegetarian version, crushed cumin seeds provide both textural and flavor contrast against the sweetness of carrots and sweet potato, and ground turmeric accentuates the golden color of the egg yolks and earthiness of the vegetables. As a final flourish, we make a tangy yogurt sauce to round out the dish. This is delicious warm or at room temperature. You will need an oven-safe 12-inch nonstick skillet for this recipe.