Berber Tagine Omelette

READY IN: 45mins
Recipe by KateL

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

Top Review by Bonnie G 2

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.

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.

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