Entree: Morocco – Berber Cuisine – Berber Omelette (Pan-fried seasoned egg dish with tomatoes, onions, herbs, and North African spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 large eggs, approx. 10 5/8 oz (300 g)
- 8 oz (225 g) merguez sausage, sliced (optional, omit for a vegetarian version)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced, about 1 cup (150 g)
- 2 medium tomatoes, diced, about 1 1/2 cups (360 g)
- 1 clove garlic, minced, about 0.106 oz (3 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground coriander (optional)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) harissa or red pepper paste (optional, to serve)
- Warm khobz or crusty bread, for serving

Show original ingredient measurements

- 6 large eggs, approx. 300 g
- 8 oz (225 g) merguez sausage, sliced (optional, omit for a vegetarian version)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced, about 1 cup (150 g)
- 2 medium tomatoes, diced, about 1 1/2 cups (360 g)
- 1 clove garlic, minced, about 3 g
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground coriander (optional)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) harissa or red pepper paste (optional, to serve)
- Warm khobz or crusty bread, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) olive oil in a large nonstick skillet over medium heat. Add sliced merguez if using and cook 3–4 minutes until browned; remove and set aside. Add diced onion and cook 4–5 minutes until translucent, then add minced garlic, diced tomatoes, 1 tsp (2 g) cumin, 1 tsp (2 g) smoked paprika, 1/2 tsp (1 g) ground coriander, 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) black pepper; cook, stirring, until the tomatoes break down and the mixture is jammy, about 6–8 minutes.
2. Beat the 6 eggs, approx. 10 5/8 oz (300 g), with 1 tbsp (15 ml) lemon juice and stir in chopped parsley and cilantro. Return the browned merguez to the skillet (if using), reduce heat to medium-low, pour eggs over the tomato-onion base, and cook gently until the eggs are mostly set with a slight creaminess top (6–8 minutes); cover briefly if needed to set. Slide onto a platter, drizzle with a little harissa if desired, and serve hot with warm khobz or crusty bread.

1. Heat 2 tbsp (30 ml) olive oil in a large nonstick skillet over medium heat. Add sliced merguez if using and cook 3–4 minutes until browned; remove and set aside. Add diced onion and cook 4–5 minutes until translucent, then add minced garlic, diced tomatoes, 1 tsp (2 g) cumin, 1 tsp (2 g) smoked paprika, 1/2 tsp (1 g) ground coriander, 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) black pepper; cook, stirring, until the tomatoes break down and the mixture is jammy, about 6–8 minutes.
2. Beat the 6 eggs, approx. 300 g, with 1 tbsp (15 ml) lemon juice and stir in chopped parsley and cilantro. Return the browned merguez to the skillet (if using), reduce heat to medium-low, pour eggs over the tomato-onion base, and cook gently until the eggs are mostly set with a slight creaminess top (6–8 minutes); cover briefly if needed to set. Slide onto a platter, drizzle with a little harissa if desired, and serve hot with warm khobz or crusty bread.