Tinned food is common in our households, and while in the main we attempt to stay away from processed and packaged food, somehow the convenience and longevity of tins means that they are always at hand, which is useful when trying to prepare something quickly. There is a lot of flexibility with this recipe, and any number of tinned fishes work – Yemi favours sardines or mackerel, and I love anchovies. Duval disagrees with eggs generally so he usually misses out on this conversation.
|½||a green pepper|
|2 tbsp||sunflower oil|
|1 tsp||berbere spice mix|
|1 tsp||ras el hanout|
|1||tin of anchovies or mackerel|
Dice the onion and finely slice the green pepper and put them into a frying pan with the sunflower oil. Cook on a medium heat for 5 minutes, until the onions start to brown slightly and caramelize.
Add the spices and mix well. Halve the cherry tomatoes and add to the pan, then continue cooking, stirring often, for another 5 minutes.
In a bowl, whisk the eggs well. Open the tinned fish.
Make sure the cooked vegetables are evenly distributed around the pan, then pour in the eggs and leave for a couple of minutes. Place the anchovy fillets tactically around the pan. As the fillets cook the eggs should start to set in place.
Turn the heat down to low and cook for another 5 minutes, or until the top of the omelette has begun to set. Carefully run a spatula under the omelette to lift it up, and slide it on to a plate.