Marmouma (Berber Pepper and Tomato Omelette)

Method

1. 1

   Warm the olive oil in a large skillet and cook the bell pepper strips over medium heat until softened and starting to catch a little color at the edges, about 8 minutes.

2. 2

   Add the garlic, cumin and paprika and cook 30 seconds until fragrant.

3. 3

   Stir in the tomato and simmer uncovered until it breaks down into a jammy sauce, about 8 minutes.

   💡 Let the tomato really collapse here — a watery base won't let the eggs set properly.

4. 4

   Season the vegetables with salt and pepper.

5. 5

   Pour the beaten eggs over the vegetables and let them sit undisturbed 1 minute, until the edges just begin to set.

6. 6

   Gently fold the eggs through the vegetables, cooking until just set but still glossy, about 2 minutes.

   💡 Pull it from the heat while the eggs are still a little loose — they keep setting in the residual heat of the pan.

7. 7

   Scatter with parsley and serve immediately with bread for scooping.