Berber Tagine Omelette Recipes
BERBER TAGINE OMELETTE
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
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
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
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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