Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Berber frittata
Serves 4 Starters and mains
Ingredients
- 2tbsp butter
- 1tbsp olive oil
- 1 onion, finely sliced
- 2 red peppers, deseeded and finely sliced
- 4 garlic cloves, finely sliced
- 2 tomatoes, finely chopped
- 2tbsp tomato purée
- 100g pitted black olives, roughly chopped
- 1tsp paprika
- 1⁄4tsp ground cinnamon
- 2tsp ground cumin, plus a pinch for the eggs
- 1tsp ground ginger
- 6 eggs
- 50g Cheddar cheese, grated
- large handful coriander leaves, to serve
Method
Preheat the oven to 220C/425F/ Gas 7. Melt the butter and oil in a large, ovenproof non-stick frying pan over a medium heat. Add the onion and peppers and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for a further 4-5 minutes until soft.
Tip the tomatoes, tomato purée, olives and spices into the pan. Season with salt and 1tsp black pepper and add 100ml water. Mix everything together and cook, stirring occasionally, for 5-6 minutes until thick. Add water if the pan gets too dry. Stir in the coriander and mix well.
Meanwhile, crack the eggs into a bowl and season with salt and the pinch of cumin. Pour over the peppers and half-mix, half-shake the pan so the eggs settle into the vegetables. Cook for 3-4 minutes, until the eggs start to set around the sides. Scatter over the cheese and pop into the oven for 5-6 minutes, or until the eggs have just set and the molten cheese is a little golden. Leave to cool for a few minutes, then run a spatula around the sides and slide onto a board to serve, scattered with coriander.
Advertisement