Berber Tagine Omelette

Total Time
Prep 15 mins
Cook 30 mins

Entered for safe-keeping for ZWT. From Barry Vera on Moroccan cuisine. Fresh coriander is aka cilantro.

Ingredients Nutrition


  1. Preheat oven to 180ºC.
  2. Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
  3. Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
  4. Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
  5. To serve, season well and drizzle with a little olive oil.


Most Helpful

Flavors of the Middle East done up in a light, fluffy omelette, so different and so good, I cut it way back as there are only 2 of us, but that's the only change I made. Still had a fairly large, thick and fluffy omelette that we WILL be having again.

Bonnie G #2 July 14, 2016

I had a delicious breakfast this morning with this recipe. I was only serving myself so I made 1 serving in a small ceramic dish that I covered with foil for the baking. After tasting I thought I;d like a bit of couscous on the side but had already made toast. Excellent and will made again.

Annacia March 26, 2014

This recipe is very good, but we liked it better after adding a little bit of ground red pepper.

Shu Shu May 10, 2009

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