Berber tagine omelette
Now this was a great find. We were travelling across the High Atlas Mountains of Morocco, stopped for lunch and were told that it would be omelette with bread and salad. And this tagine dish is what we were served. It was so good we filmed it being made and I brought the recipe back to my restaurant and now it is a permanent fixture on the breakfast menu.
1 red onion finely chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground paprika
10 tomatoes, peeled & diced
1 handful chopped coriander
7 eggs, beaten
salt & freshly ground black pepper
Preheat oven to 180ºC.
Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
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.
Barry Vera travels exotic lands - Morocco & Syria; Greece; India - for food, culture & community.
Luke takes us on a journey across 12 regions, each with their own unique cultures, culinary stories & traditions.