Berber Tagine Omelette
This is the omelette that was served. It was so good I found a mountain guide to make this for me and then took it back to Australia to put it on as a breakfast dish.
Serves 4
Ingredients
100ml olive oil
1 red onion finely chopped
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon paprika
7 plum tomatoes, blanched, peeled and diced
1 handful freshly chopped coriander
6 eggs beaten
Sea salt & freshly ground black pepper
Instructions
Preheat the oven to 180ºC.
Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes without colour, add the spices and cook for a further 3 minutes, this releases the flavours and aromas.
Add the tomatoes and coriander then simmer for about 10–15 minutes, make sure you stir occasionally and reduce to a sauce consistency. If it gets a little thick add a little water.
Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10–15 minutes or until it lightly puffs and sets.
To serve, season well and drizzle with a little olive oil, make sure you have plenty of crusty bread and fresh coffee.