Editorial illustration of Berber Omelette.
At the Moroccan table
Its defining character is eggs cooked with tomato, onion, herbs and olive oil, often served in a small tagine.
Description And serving traditions
What separates Berber Omelette here is eggs cooked with tomato, onion, herbs and olive oil, often served in a small tagine.
Ingredients and raw materials
- grain or eggs
- olive oil or butter
- salt
- regional accompaniments
How it is made
- Adjust seasoning and texture gradually.
Tafel en terroir
Wortels op de kaart
- Stad of dorp
- Tafraoute
- Regio
- Souss-Massa
Tafel en terroir
Aan de Marokkaanse tafel
- Keukenfamilie
- Moroccan-traditional
Regiokaart
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