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
- Add the oil to a tagine pot or wide deep frying pan with a lid and heat over a medium heat.
- Finely dice the red onion and add to the pan, cook for about 5 minutes or until going translucent, stirring occasionally.
- Crush the garlic and add to the pan, cook for a further 2-3 minutes.
- Slice the red pepper into long strips and add to the pan, cook for 5 minutes.
- Add the can of tomatoes, paprika, salt & pepper, half of the chilli and stir. Add a little water to loosen if needed.
- Carefully crack the eggs into the tomato mixture and place the tagine or pan lid on top.
- 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.
- Roughly chop the coriander and parsley leaves and scatter over the dish.
- 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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