Entree: Western Sahara – Northern Culinary Region – عجة بربرية ➤ ʿajjat Barbariyyah (Folded spiced egg omelette with onions, cilantro, and cumin in Sahrawi Berber style)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 4 large eggs, approx. 7 oz (200 g)
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1 medium tomato, seeded and diced, about 5 oz (140 g)
- 1 small hot pepper (aji or bird's eye) or 1/2 tsp (2.5 ml) red pepper flakes, optional
- 2 tbsp (30 ml) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh parsley, chopped (or additional cilantro)
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) sweet paprika
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 ml) water or milk (to loosen the eggs)
- Lemon wedges for serving (optional)

Instructions

1. Crack the eggs into a bowl, add the water or milk, salt, pepper, cumin, and paprika. Whisk until well combined and slightly frothy.
2. Heat the olive oil in a nonstick skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–6 minutes. Add the tomato and hot pepper (if using) and cook until the tomato softens, about 3 minutes.
3. Stir in the chopped cilantro and parsley, then pour the beaten egg mixture evenly over the vegetables. Tilt the pan to distribute the eggs.
4. Cook gently over medium-low heat until the edges begin to set, about 3–4 minutes. Using a spatula, lift edges to let uncooked egg flow underneath. When mostly set but still moist on top, fold the omelette in half or slide onto a plate open-faced.
5. Cook an additional 1–2 minutes to desired doneness. Serve immediately with lemon wedges and warm flatbread or crusty bread.