Prepared in the villages of the Atlas Mountains and desert encampments, the Berber omelet is a traditional recipe from southern Moroccan cuisine. The Amazigh (Berber) people have a knack for transforming a few simple ingredients into a rich and flavorful dish. We ate it for every breakfast we had. Simple yet delicious, it consists of tomatoes, onions, eggs, sometimes peppers, and khlii (local dried meat), seasoned with spices like cumin or paprika. It is traditionally cooked directly on the fire in a clay tagine and is reminiscent of the Maghrebi shakshuka, except that the eggs are often beaten. Quick to prepare and naturally gluten-free, you'll love its simplicity. It fits perfectly into a vegetarian meal or can be enriched with local dried meat like khlii. It is generally served with Berber flatbread. A must-have for Berber breakfast or lunch.
Ingredients
Preparation
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Finely chop the onion and dice the tomatoes and peppers.
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Heat the olive oil in a tagine (or a thick pan with a lid).
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Sauté the onion until translucent, then add the tomatoes, peppers, salt, pepper, cumin and paprika.
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Simmer over low heat for 10-15 minutes, until the sauce has reduced to a slightly thickened consistency.
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Add the khlii (if used) and mix well to incorporate it.
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Beat the eggs in a bowl, then pour them evenly into the tagine.
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Cover and cook over low heat for 8 to 10 minutes, until the eggs are set but still soft.
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Sprinkle with chopped coriander just before serving.
