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moroccan berber omelette with olives
Based on your image and description, this is a classic Omelette Berbère—a staple Moroccan dish often served for breakfast or lunch. Unlike a French omelette, the eggs are cooked directly into a rich, spiced tomato and onion sauce (similar to a Shakshuka but the eggs are typically beaten or mixed in more thoroughly) and studded with green olives. It is traditionally served in the pan it was cooked in, accompanied by crusty bread or khobz and sweet mint tea.
recipe by
phil
breakfastMoroccan1 servingsvegetariangluten freedairy free
1 / 2
10
prep (min)
20
cook (min)
30
total (min)
- •2 tbsp olive oil
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •2 medium ripe tomatoes, grated or finely chopped
- •1 tsp paprika
- •0.5 tsp ground cumin
- •0.25 tsp turmeric
- •0.25 tsp salt (adjust to taste)
- •3 large eggs
- •0.25 cup green olives, pitted
- •2 tbsp fresh parsley or cilantro, chopped
- •1 pinch black pepper