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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

Prepare the onion, red capsicums, tomatoes and garlic.
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.
Make four 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.
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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