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Berber omelette

Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.

By Lisa Featherby
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe is inspired by a Berber dish GT's deputy editor, Pat Nourse, had on tour in the Moroccan Sahara. It's especially lovely cooked in a tagine, in which case the heat on the stovetop should only ever be gentle (a diffuser mat is handy for this) and the cooking times will be slightly longer. It's delicious for brunch, lunch or dinner, and best served warm from the oven.


  • 1½ tbsp melted ghee or olive oil
  • 1 small onion, finely chopped
  • 2 tsp finely grated ginger
  • 2 small garlic cloves, crushed
  • 2 tsp cumin seeds, dry-roasted and ground with a mortar and pestle
  • 2 tsp paprika
  • 1½ tsp ground turmeric
  • ¼ cup coarsely chopped coriander, plus extra, torn, to serve
  • ¼ cup coarsely chopped flat-leaf parsley
  • 8 eggs, lightly whisked
  • Grilled flatbread, to serve (optional)


  • 1
    Preheat oven to 220C. Heat ghee or olive oil in a large ovenproof frying pan over medium-high heat (or over a low heat in a tagine), add onion and sauté until tender and starting to caramelise (8-12 minutes). Stir in ginger and garlic, then stir in spices, coriander and parsley.
  • 2
    Add eggs to onion and stir until they just start to scramble (1-2 minutes). Transfer to oven and bake uncovered until just set (3-4 minutes), or cooked to your liking. Scatter with coriander and serve with grilled flatbread.


Drink Suggestion: Chewy skin-contact riesling. Drink suggestion by Max Allen