Berber Omelette

20 mins
Serves 1
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Cook for 5 minutes until soft. Add the garlic and cook for a further minute.
  5. 5Cook for 5 minutes until soft. Add the garlic and cook for a further minute.
  6. 6Cook for 5 minutes until soft. Add the garlic and cook for a further minute.
  7. 7Add the tomatoes and spices, then mix well, cover with a lid and simmer for 10 minutes on a medium low heat.
  8. 8Add the tomatoes and spices, then mix well, cover with a lid and simmer for 10 minutes on a medium low heat.
  9. 9Add the tomatoes and spices, then mix well, cover with a lid and simmer for 10 minutes on a medium low heat.
  10. 10By 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.
  11. 11By 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.
  12. 12By 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.
  13. 13Cook for 2/3 minutes, then remove lid, season with salt, then cover again.
  14. 14Cook for 2/3 minutes, then remove lid, season with salt, then cover again.
  15. 15Cook for 2/3 minutes, then remove lid, season with salt, then cover again.
  16. 16Once the white has set, serve with more freshly chopped coriander and enjoy!
  17. 17Once the white has set, serve with more freshly chopped coriander and enjoy!
  18. 18Once the white has set, serve with more freshly chopped coriander and enjoy!

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 4 free range eggs
  • 4 free range eggs
  • 4 free range eggs
  • 1 brown onion
  • 1 brown onion
  • 1 brown onion
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 3 medium sized tomatoes
  • 3 medium sized tomatoes
  • 3 medium sized tomatoes
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 handful fresh coriander

Equipment

tagine pot or regular potknifewooden spoon