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Tunisian omelette

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. 


    • 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


    1. Prepare the onion, red capsicums, tomatoes and garlic.
    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.
    3. 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.
    4. Serve immediately, garnished with fresh chopped herbs and either hot toast or flat bread.


    • 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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