Moroccan Berber Omelette

Moroccan Berber omelette cooked in a traditional clay tagine pot
Most dishes in Morocco are cooked in a thick bottomed clay tagine pot, which steams the vegetables on top and crisps the ingredients at the bottom. This Berber omelette recipe is the Moroccan version of a Tunisian shakshouka, with eggs poached in a rich, smokey paprika spiked tomato sauce. Delicious as a main or breakfast with a torn piece of thick crusty bread. Serves 2.

  •  1 can chopped tomatoes
  • 1 tbsp olive oil
  • 1 red onion
  • 1 red pepper
  • 3 garlic cloves
  • 4 organic eggs
  • 1 tsp smoked paprika (can use regular paprika)
  • 1 tsp smoked chilli (as above)
  • Handful fresh coriander
  • Handful fresh parsley
  • Salt & Pepper
  1. Add the oil to a tagine pot or wide deep frying pan with a lid and heat over a medium heat.
  2. Finely dice the red onion and add to the pan, cook for about 5 minutes or until going translucent, stirring occasionally.
  3. Crush the garlic and add to the pan, cook for a further 2-3 minutes.
  4. Slice the red pepper into long strips and add to the pan, cook for 5 minutes.
  5. Add the can of tomatoes, paprika, salt & pepper, half of the chilli and stir. Add a little water to loosen if needed.
  6. Carefully crack the eggs into the tomato mixture and place the tagine or pan lid on top.
  7. Turn the heat down and cook for about 8-10 minutes, until the egg whites are set but the yolks are still runny. It is better to take the eggs out a little early as they will keep on cooking in the sauce even after you have removed the pan from the heat.
  8. Roughly chop the coriander and parsley leaves and scatter over the dish.
  9. Sprinkle the rest of the chilli over the eggs and serve.

 I served the Berber omelette with crispy fried garlic kale with toasted hazelnuts, delicious!


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