Tagine Oumlit bil Matisha
Tagine Omelette with Tomatoes
A typical dish made in the remote Middle Atlas, usually cooked in a tagine. Tomatoes are key to the flavour, and to duplicate this, one would have to peel, seed and chop a kilogram of vine-ripened tomatoes. Tinned roma tomatoes are just as good.
SERVES 4
2 tablespoons olive oil
1 white onion, finely chopped
1 teaspoon ground coriander
1 teaspoon paprika
pinch of cayenne pepper
2 × 400 g (14 oz) tins roma (plum) tomatoes, chopped
3 tablespoons chopped flat-leaf (Italian) parsley
3 tablespoons chopped coriander (cilantro) leaves, plus extra coriander leaves, to serve
8 eggs
Use a 25–28 cm (10–11¼ in) non-stick frying pan with a domed lid to fit. Place the pan over low–medium heat and add the olive oil and chopped onion. Cook for 6 minutes, or until the onion is softened. Add the ground coriander, paprika and cayenne pepper and cook for a further 2 minutes. Add the tomatoes and their liquid, then add the chopped parsley and coriander. Increase the heat to medium, season and simmer for 10 minutes, or until the sauce is reduced and thick.
Break the eggs into a bowl and add 2 tablespoons of water. Season and beat lightly with a fork, just enough to combine the whites and yolks. Carefully pour the eggs over the back of a large spoon so that the mixture evenly covers the sauce. Cover with the domed lid and cook over medium heat for 15 minutes, or until the omelette is set and puffed. Scatter with the fresh coriander leaves and serve immediately. Serve with bread.
NOTE: To cook the omelette in a tagine, preheat the oven to 180°C (350°F/Gas 4). Make the sauce in a frying pan. Transfer the sauce to the tagine, cover and place in the oven for 10 minutes to heat the sauce. Remove the tagine from the oven and immediately pour the beaten eggs over the sauce. Cover and return to the oven for 5–8 minutes, or until the omelette is puffed and set. Serve at the table from the tagine.
Right: Cook the tomato sauce until reduced and thick.
Far right: Pour the lightly beaten eggs over the back of a soup spoon to cover the sauce evenly.
