Omelette on a white plate with brown trim.

Moroccan Tagine.

As far as I can tell, there’s no cuisine that’s remotely similar to North African. It’s so incredibly unique and delicious.

This was a bit out of left-field for an omelette. I wasn’t sure if it would work. But it totally does.

It’s the basic elements of a tagine we used to eat while living in Essaouira. Chicken, caramelized onions, almonds, dried apricots, and a traditional Moroccan spice blend called ras el hanout. I added cheese because cheese is the best.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 1 Egg
  • 1 Green Olive, finely chopped
  • 1 tiny piece Preserved Lemon, finely chopped (optional)
  • Olive oil
  • 1 Tbsp Cooked Chicken, shredded
  • 1 Tbsp Caramelized Onion
  • 1/2 Dried Apricot, thinly sliced
  • 1/4 tsp Ras el Hanout
  • 1 Tbsp Feta Cheese, crumbled
  • 1 tsp Almonds, crushed
  1. Beat egg, stir in chopped olives and preserved lemon. A splash of lemon juice or a pinch of lemon zest can be used as well, or omitted completely. Set aside.
  2. Warm chicken, onions, apricots and Ras el Hanout in a pan. If you don’t have the spice blend you can try making your own. You can use cumin and a tiny bit of cinnamon in a pinch. Set aside.
  3. Heat oil in a pan, make omelette as you normally would, fill with chicken mixture, cheese and crushed almonds.

Leave a Reply

Your email address will not be published. Required fields are marked *