Ukun Iyo Mallaay (Egg and Tuna Scramble)

By Ifrah F. Ahmed

Updated April 20, 2026

  • Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
20 min
Rating
5(42)
Comments
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This umami-forward dish is a favorite in many Somali homes due to its ability to stretch and feed an entire household cheaply and quickly using basic pantry ingredients. It is also consumed by some Somali women during the traditional forty-day postpartum period. The scramble is deeply comforting, with a hint of sweetness from the cooked red onions — and is a great source of protein thanks to the salty tuna and eggs. If you like, serve it with canjeero or crusty French bread and a hot cup of shaah (spiced tea) or qaxwo.

Featured in: My Mother Taught Me to Cook Like a Somali. I Want to Teach the World.

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Ingredients

Yield:2 to 3 servings

  • 1 tablespoon oil

  • ½ red onion, halved and sliced

  • 1 (5-ounce) can yellowfin tuna in olive oil

  • 6 large eggs

  • ¾ teaspoon salt, or to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a skillet, heat the oil over medium-high. When the oil is shimmering, after about 1 minute, add the onion. Cook, stirring occasionally, until the onion softens, 5 to 6 minutes. 

  2. Step 2

    Stir in the tuna with its oil and cover the pan; cook over medium heat for 5 minutes. Meanwhile, beat the eggs and salt together in a medium bowl. Uncover the pan and pour in the beaten eggs evenly over the tuna.

  3. Step 3

    Don’t stir the eggs; cover the pan and let them settle into the tuna for 15 or 20 seconds. Uncover the pan and gently stir for about 2 minutes, until a cohesive scramble forms. Transfer to plates and serve immediately.

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Ratings

5 out of 5
42 user ratings
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Comments

Julie

Made this last night. I recommend one whole red onion. I used four eggs for the two of us. Other than that I followed the recipe, seasoned with Tajin and served over rice. A tasty fast meal when the refrigerator becomes bare and a big shopping trip is imminent.

Billy

This to me is a perfect recipe. Fast, easy and highly adaptable. I made mine with half a yellow onion and served with a splash of soy sauce, kewpie mayo and furikake. Amazing!

Linda

My Dad used to make this when I was growing up. He used canned tuna and a lot more onion. It was delicious comfort food then and I'm sure would be now.

Sherry

Delicious and quick! I did not have red onion on hand so I used shallots and they worked very well. In addition to the taste and ease, I appreciate that it’s healthy and no appreciable carbs (I’m diabetic). Thanks for another great recipe NYT Cooking, and thanks to reader comments as well, I always learn from you!

Mary

I added some milk and shredded horseradish cheddar cheese to the eggs. Yum! This has definitely been added to my rotation.

Katie

I'm not sure why this simple easy meal was so good but it was. it was filling, surprising and somehow more than the sun of its parts. Used tuna in water, not oil and it was fine. next time, I would double the recipe or at least do another half of it to feed my family of four.

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Credits

Adapted from "Soomaaliya," by Ifrah F. Ahmed (Hardie Grant North America, 2026)"

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