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Tunisian omelette

Name: Tunisian omelette
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 onion, peeled, sliced; 3 tbs light olive oil; 2 red capsicums, halved, cored, seeds removed, sliced; 4 medium vine-ripened tomatoes, peeled and coarsely chopped; 3 cloves garlic, peeled, sliced; 2 tsp smoky paprika; 1/4 tsp ground cumin; 1/4 cup kalamata olives, drained and chopped; 4 free-range eggs; salt and freshly ground black pepper, to taste; To servehot toast and fresh herbs such as chives, basil or parsley

Serves: 4

Prep: 15

Cook: 20

This easy and tasty omelette is ideal for a hearty weekend breakfast or a speedy dinner in a flash. Sprinkle with fresh herbs and serve with hot toast or a garden salad.

Ingredients

1 onion, peeled, sliced
3 tbs light olive oil
2 red capsicums, halved, cored, seeds removed, sliced
4 medium vine-ripened tomatoes, peeled and coarsely chopped
3 cloves garlic, peeled, sliced
2 tsp smoky paprika
1/4 tsp ground cumin
1/4 cup kalamata olives, drained and chopped
4 free-range eggs
salt and freshly ground black pepper, to taste

To serve

hot toast and fresh herbs such as chives, basil or parsley

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Method

Step 1
Prepare the onion, red capsicums, tomatoes and garlic.
Step 2
Heat oil in a large frying pan with a lid over medium heat. Add onions and capsicum and cook 5 mins until starting to soften. Add garlic, paprika and cumin; cook for 1 min, then add the prepared tomatoes and olives. Cook for 5 mins, until tomatoes are starting to fall apart. Season to taste with salt and pepper.
Step 3
Make 4 indentations in the capsicum and tomato sauce. Break the eggs one at a time and lower them into the hollow. Season with salt and cover with a lid. Cook for 8-10 mins on a medium heat until the egg whites are set but the yolks are not yet firm.
Step 4
Serve immediately, garnished with fresh chopped herbs and either hot toast or flat bread.

Tips

To peel a tomato, bring a saucepan of water to the boil on the stove. Cut a small criss-cross in the base of each tomato. Drop into the water for 20-30 secs depending on size and firmness of the tomato. Remove from boiling water and place immediately into a bowl of icy cold water. Allow to cool for a minute or two then the skin should peel away easy.
Harissa powder or paste can be used instead of the paprika. Add tomato paste for a heartier flavour.

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