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.
- olive oil
- 1 red onion, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground paprika
- 10 tomatoes, peeled and diced
- handful of chopped coriander
- 7 eggs, beaten
- salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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, 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.