Morocco Collection
Berber Omelette
A traditional dish from the Atlas Mountains of Morocco, Berber Omelette is unlike any other omelette I have tried before.
Berber Omelette, an omelette, but not as you know it.
During our stay in the charming town of Tamtetouchte, nestled in the foothills of the majestic Atlas Mountains, we were introduced to the delightful Berber Omelette. Our hosts, two gracious brothers who ran a lovely site, embodied the exceptional hospitality that the Berber people are known for.
Enchanted by the unfamiliar dish, we ordered it from the menu. The preparation of the Berber Omelette, like many other Moroccan dishes, involves a tagine. First, a tantalizing concoction of tomatoes, onions, and spices is simmered to perfection to form a rich sauce. Then, lightly beaten eggs are gently poured over the sauce and cooked until set. The addition of a few olives, fresh parsley, and coriander, give the dish an aromatic boost. Served with fresh bread, the omelette and sauce can be scooped up and savoured, without any need for Western cutlery.
The recipe for Berber Omelette is never the same twice, as it varies depending on the cook’s preference. The basic ingredients remain constant, but the spices and other additions can vary greatly. We have tried several different omelettes, and each one was unique, with its own distinct flavours and aromas.
This recipe is my personal interpretation of a Berber Omelette, which comes close to the first omelette we tried in Tamtetouchte.
Berber omelette
Ingredients
- 6 eggs very lightly whipped with a fork
- 2 tomatoes peeled and diced
- 1 small red onion finely chopped
- 1 small greenpointed pepper diced
- 1 chilli deseeded and chopped
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp olive oil
- 20 g olives
- 10 g fresh coriander
- 10 g fresh parsley
Instructions
- In a medium frying pan, heat the olive oil over medium-low heat. Add the onion, chilli and green pepper.
- Sauté for a few minutes until the onion has softened. Add the garlic, tomato, parsley/coriander, spices and seasoning.
- Cover and cook, stirring occasionally until everything has softened.
- Add the olives and allow them to heat through. Add the beaten eggs, cover and cook gently until set.
- Serve with crusty bread.
Notes
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