Moroccan omelette
I can’t name this food differently. It was served in the Marrakech medina in Riad Itrane for breakfast. I remember the great taste of this food and I have tried several times to imitate it. I believe that it has finally succeeded. Try this recipe, it’s a kind of taste experience.
Preparation time: 15 – 20 min
Difficulty: easy
Serves: for two
Ingredients:
6-7 large eggs, beaten properly
One big ripe tomato or a large handful of ripe cherry tomatoes
1 smaller garlic clove chopped
1 small onion finely chopped
0.5 teaspoons ground cumin
0.5 teaspoons ground turmeric
0.25 teaspoon ground cardamom powder
If desired, a pinch of saffron
Few sprigs of fresh coriander
3-4 tablespoons frying oil for frying
Preparation:
1. Cut the tomatoes into pieces about 1 cm in size. Using cherry tomatoes, cut them into four sectors
2. Chop the onion and garlic, heat the oil in a pan, and fry the onion, garlic, and tomatoes until soft, do not burn or brown
3. Add the spices and fry with the tomato mixture for about 1 min
4. Beat the eggs, chop the coriander leaves, and add with the eggs to the tomato mixture. Mix everything thoroughly with a spatula, lower the temperature and simmer under the lid until the egg is ready
5. Sprinkle with parsley or fresh coriander. Fresh mint, a Moroccan classic, used for garnish does not harm food. Eat hot for breakfast or at any time
Ready !!!
