One of my favourite things about going travelling is everything you bring home with you… especially new recipes! This one comes from the waterfalls and sunshine of Azilal, where my favourite Berber, Khaled, settled Callum and I down on some cushions, handed us knives and put us to work chopping and dicing.
The resultant omelette was delicious. And, of course, at the first opportunity, it was off to the souqs for ras el hanout and a tagine. Having since tried to recreate that moment, and with a few little adjustments, this is the recipe we settled on!
One thing to note is that if you are going to make this in a tagine, rather than just a heavy-based frying pan, then it’s really important to season the tagine properly, otherwise there’s every chance that it will crack. It isn’t difficult to do that, but it is a little time consuming. The way that we did it was to soak the tagine – top and bottom – overnight in water, then, the following morning, rubbing both parts, inside and out, with olive oil. Give it sometime to soak in, then put the tagine in a cold oven. Turn the temperature to 165°C and let it warm up to this temperature. When it’s reached it that, leave the tagine in for an hour and a half, then turn it off, and allow the tagine to cool still inside the oven. Once it’s cooled down, give it a wipe around, then another rub around with oil. Now, your tagine should be good to go!
– Handful of olives
– Blended vine tomatoes
– Handful of cherry tomatoes, halved
– Roughly chopped peppers
– Roughly chopped onions
– Sprinkling of Ras El Hanout
– Plenty of olive oil
– Several cloves of garlic
– Couple of spring onions, finely chopped
– 8 eggs, 5 whisked, 3 just broken
Heat up, gently, a generous glug of olive oil with a couple of tablespoons of ras el hanout. Once warmed up, throw in the onions, blended vine tomatoes, and a few of the halved cherry tomatoes, and fry them together until soft. Gently crush the garlic cloves with a fork and add to the mix, then leave it to simmer for a little while, until it’s just steaming. Throw in the remaining cherry tomatoes, spring onions, and peppers, then add the whisked eggs to the mix, and just swirl the remaining three into the mix – try and get them fairly evenly spread out. Sprinkle some cumin over the top, turn the heat right down, and just leave it for as long as it takes for the eggs to set.
In the meantime, if you fancy making some flat breads to go with it, that’s also pretty easy! All you’ll need to do for that is a cup or so of warm water, mixed with a sprinkling of yeast and a glug of oil, then adding to it as much flour as needed to stop the dough being too sticky. Once you’ve got the dough sorted, and left it rise for 20 or so minutes, take about a fist sized about, roll it out roughly, and dry fry it until golden brown on both sides. One last touch is mint tea: just normal black tea bags, lots of sprigs of mint, and far too much sugar to be acceptable!