Tunisian omelette
Prep
15 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
20 min
Serves
4
Skill
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
- hot toast and fresh herbs such as chives, basil or parsley
Nutrition per serving
1300 kJ
energy kj
12 g
protein
3 g
saturated fat
5 g
dietary fibre
20 g
carbohydrate
9 g
sugars
205 mg
sodium
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 4 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.
- 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
- hot toast and fresh herbs such as chives, basil or parsley
Nutrition per serving
1300 kJ
energy kj
12 g
protein
3 g
saturated fat
5 g
dietary fibre
20 g
carbohydrate
9 g
sugars
205 mg
sodium
- 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 4 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.