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
As an alternative twist add the eggs whole instead of beaten, rather like in a shakshuka, and cook so the yolks are still soft.