Moroccan cuisine · Breakfast & Eggs

Berber Omelet

Eggs poached in a spiced tomato-pepper sauce, right in the tajine – Morocco's mountain breakfast.

Ingredients · for 2 servings

• 4 eggs
• 4 tomatoes
• 1 green pepper
• 1 onion
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 1/2 bunch cilantro
• 3 tbsp olive oil
• Salt, pepper
• 1 pinch chili powder

Instructions

1. Finely dice the onion and pepper and sauté in the olive oil in the tajine or a pan for 5 min.
2. Add the garlic, cumin and paprika and toast briefly.
3. Add the grated tomatoes, season with salt and cook down for 10 min into a thick sauce.
4. Crack the eggs directly onto the sauce.
5. Cover and let set for 5–7 min – the yolk should stay soft.
6. Serve hot sprinkled with cilantro and chili – flatbread is for dipping, not spooning.