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Tunisian-Style Omelet with Ground Beef, Harissa and Parsley
A Tunisian tajine, not to be confused with a stewy Moroccan tagine, is an egg dish similar to a frittata. This recipe is our version of tajine maadnous, which combines eggs with meat (often lamb, chicken or beef), a starchy element (either bread or potatoes) and cheese, along with a good amount of parsley. Cumin, turmeric and harissa, a fragrant chili paste common in Maghrebi cooking, lend bold flavor to this super-simple one-pan meal. Look for harissa in well-stocked grocery stores, spice shops or Middle Eastern markets. We start the cooking on the stovetop and finish the omelet in the oven, so you will need an oven-safe 12-inch nonstick skillet.
4 to 6
Servings
Tip
Don’t use a tender, soft-crumbed bread for this recipe. Opt instead for a rustic loaf with hearty texture, as it will offer a nice contrast between the custardiness of the egg-soaked areas and the crispness of the pieces that toast on the surface of the omelet.
35 minutes
Ingredients
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8
large eggs
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 375°F with a rack in the middle position. In a large bowl, whisk the eggs, 1 teaspoon salt, ½ teaspoon pepper and all but 2 tablespoons of the parsley until well combined; set aside.
