Berber Tagine Omelette Recipes

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BERBER TAGINE OMELETTE



Berber Tagine Omelette image

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

Provided by KateL

Categories     Breakfast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

olive oil
1 red onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground paprika
10 tomatoes, peeled & diced
7 eggs, beaten
1/2 cup coriander, chopped
salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 180ºC.
  • 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.
  • Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
  • 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.
  • To serve, season well and drizzle with a little olive oil.

Nutrition Facts : Calories 133.9, Fat 6.4, SaturatedFat 1.9, Cholesterol 246.8, Sodium 93.4, Carbohydrate 11, Fiber 3.1, Sugar 6.7, Protein 9.5

MOROCCAN TAGINE BERBER



Moroccan Tagine Berber image

Make and share this Moroccan Tagine Berber recipe from Food.com.

Provided by katie in the UP

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 lbs boneless lamb shoulder, cubed
2 medium onions, peeled and quartered
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 teaspoons sweet paprika
1 pinch saffron thread
salt & freshly ground black pepper
2 medium yukon gold potatoes, peeled and quartered
1 large carrot, peeled, halved crosswise, and quartered
1 large zucchini, halved crosswise and quartered
2 small turnips, peeled and quartered
1 medium green pepper, trimmed and cut lengthwise into 1 '' strips
1 medium tomatoes, thinly sliced

Steps:

  • Heat 2 tbls oil in a large heavy-bottomed pot or tagine (a Moroccan cooking vessel) over high heat.
  • Add lamb in batches and brown on all sides, stirring frequently.
  • Set aside.
  • In same pot, heat remaining 2 tablespoons oil over medium-low heat, add onions, cook for 15 minutes, then add cumin, cinnamon, paprika, and saffron and season to taste with salt and pepper.
  • Stir, mixing well, and cook until onions are translucent, about 5 minutes more.
  • Return meat to pot and mix well.
  • Form mixture into a mound in center of pot.
  • Arrange potato quarters around meat, pressing angled sides into mound.
  • Arrange carrots and zucchini the same way.
  • Arrange turnip quarters and green pepper strips alternately around mound.
  • Season vegetables with salt and pepper.
  • Cook, covered, over medium-low heat, basting occasionally with liquid from bottom of pot, until vegetables are cooked, about 1 1/4 hours.
  • Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.

Nutrition Facts : Calories 565.6, Fat 42, SaturatedFat 15.4, Cholesterol 108.9, Sodium 125.7, Carbohydrate 19.7, Fiber 3.6, Sugar 5.3, Protein 27.8

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