Berber Omelet 
​ Tomatoes & Onions

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Preparation of the recipe
Berber omelet with tomatoes and onions

1. In a medium tajine or skillet, heat the olive oil over medium-low heat. Add the sand onion and green pepper to sauté for a few minutes. Add the garlic, tomato, parsley, and seasoning. Cover and cook, stirring occasionally until the tomatoes can be crushed and a rich sauce begins to form.
2. Add the meat and olives and allow them to heat. Add the beaten eggs, cover and cook gently until they are set.

If desired, the top of the omelet can be helped along and golden by placing the tagine briefly under the grill.

3. Garnish the omelet as desired with salt, cumin, and fresh parsley. Harissa can be offered on the side as a condiment.

Recipe ingredients
Ingredients (for 2 people):

6 eggs
2 zucchini
1 eggplant
1 bell pepper
2 beautiful tomatoes (peeled)
1 tsp ground ginger
1 small piece of pepper (for my part, I use hot peppers preserved in oil)
2 good tsp of well-scented cumin (brought from Morocco)
salt pepper
olive oil
some olives