Berber Tagine Omelette

• olive oil
• 1 red onion, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 10 tomatoes, peeled & diced
• 7 eggs, beaten
• 1/2 cup coriander, chopped
• salt & freshly ground black pepper, to taste

1. Preheat oven to 180u0b0C.
2. Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
3. Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
4. Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
5. To serve, season well and drizzle with a little olive oil.

olive oil, red onion, ground turmeric, ground coriander, ground paprika, tomatoes, eggs, coriander, salt

Taken from www.food.com/recipe/berber-tagine-omelette-367985 (may not work)