Berber Tagine Omelette Recipe

Name: Berber Tagine Omelette
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons olive oil; 1 medium onion; 1/2 teaspoon ground turmeric; 0 ground coriander; 0 ground paprika; 1 (14.5 ounce) can diced tomatoes; 6 large eggs; 1/2 cup chopped fresh cilantro; Pinch of salt and pepper, plus additional to taste; 1 teaspoon ground cumin; 1/4 teaspoon ground ginger; Pinch of saffron (optional)

A vibrant and flavorful Moroccan-inspired omelette baked in a tagine! This recipe combines the aromatic spices of Berber cuisine with the simplicity of an omelette for a truly unique and delicious dish. Fresh cilantro (coriander) adds a burst of freshness, while slow-cooked onions and tomatoes create a rich and savory base. Perfect for a weekend brunch or a light dinner.

Prep Time 15 mins

Cook Time 45 mins

Calories 133.9 kcal

Protein 18g

Rating 5.0 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Berber Tagine Omelette

2 tablespoons olive oil
1 medium onion
1/2 teaspoon ground turmeric
0 ground coriander
0 ground paprika
1 (14.5 ounce) can diced tomatoes
6 large eggs
1/2 cup chopped fresh cilantro
Pinch of salt and pepper, plus additional to taste
1 teaspoon ground cumin
1/4 teaspoon ground ginger
Pinch of saffron (optional)

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How to Make Berber Tagine Omelette

Preheat oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in your tagine over medium heat. Add 1 medium onion, thinly sliced, and cook slowly for about 5 minutes, stirring occasionally, until softened. Add 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground ginger, and a pinch of saffron (optional) and cook for another 3 minutes, stirring constantly, until fragrant.
Add 1 (14.5 ounce) can of diced tomatoes, undrained, and 1/2 cup chopped fresh cilantro. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Reduce heat as needed to prevent burning.
In a separate bowl, whisk 6 large eggs lightly with a pinch of salt and pepper. Pour the beaten eggs evenly over the tomato sauce in the tagine. Cover with the tagine lid and bake in the preheated oven for 10-15 minutes, or until the omelette is lightly puffed and set and the eggs are cooked through.
Remove from the oven and let stand for a few minutes before serving. Season with additional salt and pepper to taste, and drizzle with 1 tablespoon of olive oil before serving.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

26g

Fat

Carbs

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Omelets And Frittatas Breakfast Casseroles Eggs Dairy Vegetables African Oven Vegetarian Moroccan Eggs Stove Top Dietary Spicy Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something Onions Tomatoes Brunch Taste Mood Equipment