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Easy, quick and delicious, this Moroccan omelet can be served as a breakfast, lunch or a light supper. A touch of sugar and cinnamon adds a hint of fragrant sweetness to the Moroccan spices of cumin and paprika.

Serve with Mint Tea and Moroccan bread for scooping up the eggs.

See Also

Moroccan Kefta Meatballs in Butter Sauce

Moroccan Hard-Boiled Egg Sandwich

Harcha - Semolina Flatbread

Ingredients

• 8 eggs, yolks broken but not beaten
• 4 to 5 tablespoons cream cheese (or 4 to 5 portions of Kiri Cheese), broken into small pieces
• 1 tablespoon chopped fresh parsley
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• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green pepper, finely chopped
• 1 tomato, chopped
• 1/2 teaspoon sugar
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• salt and pepper

• Prep Time: 10 minutes
• Cook Time: 15 minutes

• Total Time: 25 minutes
• Yield: Serves 3 to 4.

Preparation

In a large non-stick skillet over medium heat, saute the onion and green pepper in the olive oil for several minutes. Add the chopped tomato, sugar, spices and salt and pepper to taste. Saute the vegetables for several more minutes, or until the tomatoes are very soft.
 

Add the eggs and cook as you would for an omelet, by lifting the edges of the eggs as they set and tipping the pan to allow uncooked egg to run underneath and make contact with the bottom of the pan, where they'll cook faster.

When the eggs are almost cooked through and just a little runny on top, distribute the parsley and cream cheese over the top. Place the pan several inches beneath a broiler to set the top and soften the cheese. Serve immediately.