Heat 2 tablespoons of oil over medium heat and add the onion. Cook beyond the point where it is translucent. Let it evenly become golden brown. You want it to be caramelized. This takes about 20 minutes. Keep your eye on it and stir every couple minutes. When done, remove from the pan and set aside.

Add the caramelized onions, cumin, turmeric, baking soda, and eggs to a bowl. Mix well with a fork. Season with salt and pepper. You can taste test by frying a mini-pancake and adjusting for salt.

Heat ¼ cup of olive oil in a clean 10-inch non-stick pan or cast-iron skillet over medium-high heat. When it’s hot, add the whole egg mixture. Using a spoon or spatula, gently press the mixture to evenly distribute it in the pan. You want it to be evenly thick.

After 1-2 minutes, reduce the heat to medium and cover the pan with a lid. After about 10 minutes, check to make sure the mixture is well set. You don’t want it to be runny, and the bottom should be golden brown.

To finish it on the stove flip it, and cook it for another 5-10 minutes to brown the other side.

To finish in the oven (if you’re scared to flip it) bake it in a 400F preheated oven for 10-12 minutes.

Blot excess oil with a paper towel. Serve warm, at room temperature, or cold. Kuku is known for it’s leftovers, and is great for picnics!