Berber Omelette
Directions
- 1In a tagine pot or regular pot, heat up the olive oil on a medium heat. Add the onion and pepper, season with 1 tsp salt and immediately stir.
- 2Cook for 5 minutes until soft. Add the garlic and cook for a further minute.
- 3Add the tomatoes and spices, then mix well, cover with a lid and simmer for 10 minutes on a medium low heat.
- 4By now the tomatoes should have broken down and you should be left with a thick sauce. Add some chopped fresh coriander, mix well, then crack 4 eggs into the pot, lower the heat and cover the lid.
- 5Cook for 2/3 minutes, then remove lid, season with salt, then cover again.
- 6Once the white has set, serve with more freshly chopped coriander and enjoy!
Ingredients
- 2 tbsp extra virgin olive oil
- 4 free range eggs
- 1 brown onion
- 0.5 red bell pepper
- 5 garlic cloves
- 3 medium sized tomatoes
- 1.5 tsp ground coriander
- 1 tsp ginger
- 1 tsp turmeric
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 2 tsp black pepper
- 2 tsp salt
- 1 handful fresh coriander
Equipment
tagine pot or regular potknifewooden spoon
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