Berbere Omelette

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Berbere omelette

You’ll need either a tagine or a medium sized heavy based frying pan with lid.

Berbere omelette

• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 2 red peppers or any other color
• 2-3 cloves of garlic
• 1 inch piece minced ginger
• 3 large tomatoes chopped about 2 cups
• ½ organic lemon 
• 2-3 green chilies
• 2 teaspoon ground cumin
• ½ teaspoon turmeric 
• 3-4 eggs, pasture raised or any good quality eggs
• 1 teaspoon smoked paprika
• 3 tablespoons chopped cilantro
• Sea salt and black pepper to taste

1.  Place the tagine/frying pan over a medium heat and add the olive oil. Once the oil is warm, add the onion and garlic, along with a pinch of salt. Stir and fry for about 10 minutes, until the onion is soft and starting to turn brown at the edges. Add the chopped peppers and ginger.
2. Zest the half lemon and chop the rest of the lemon into very small pieces, pith and all. Set aside, add the chopped lemon and green chilie to the pan/tagine. Stir fry for 1 minute, add the ground spices. Stir for about 2 minutes until the spices start to get aromatic. Add the tomatoes and a little water). Mix well, then taste. Cover with lid, turn the heat to a simmer and cook gently without disturbing for 15 minutes.
3. Whisk the eggs lightly in a bowl. When the onion-tomato sauce has reduced and the vegetables are almost dry pour the eggs over the top and cover with a lid. Cook for a further 5 minutes, or until the eggs are fully set. Garnish with lemon zest, cilantro and spring onions before serving..

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