Prepared in the villages of the Atlas and the bivouacs of the desert, the Berber omelette is a traditional recipe for southern Moroccan cuisine. The Amazighs (Berbers) have the art of transforming some rustic ingredients into a rich and tasty dish. We ate each of our breakfasts. Simple but delicious, it consists of tomatoes, onions, eggs, sometimes peppers and khlii (local dried meat), spice up like cumin or paprika. It is traditionally cooked in the fire in a terracotta tagine and recalls the Maghreb chakchouka except that the eggs are often beaten. Quick to prepare and naturally gluten -free, it will please you with its simplicity. It fits perfectly with a vegetarian meal, or can be enriched with local dried meat like Khlii. It is generally served with Berber flat bread. An essential for breakfast or Berber lunch.
Ingredients
Preparation
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Chop the onion and cut the tomatoes and peppers into small dice.
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Heat the olive oil in a tagine (or a thick pan with lid).
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Brown 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 a slightly stewed sauce is obtained.
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Add the khlii (if used) and mix to integrate it well.
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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 taken but still soft.
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Sprinkle with chopped coriander just before serving.
