Berber Tagine Omelette Recipe

Ingredients for Berber Tagine Omelette

• 2 tablespoons olive oil
• Red Onion
• Ground Turmeric
• Ground Coriander
• Ground Paprika
• 1 (14.5 ounce) can diced tomatoes, undrained
• 6 large eggs
• 1/2 cup chopped fresh cilantro
• Salt & Freshly Ground Black Pepper

How to Make Berber Tagine Omelette

1. Preheat oven to 180°C (350°F).
2. 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.
3. 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.
4. 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.
5. 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.