Simple Omelet with Harissa and Chipotle Tomato Butter
Simple Omelet with Harissa and Chipotle Tomato Butter
Given our current Covid conditions, it only makes sense I woke up dreaming of travel this morning. If you ever get the chance to escape again, I would highly recommend a trip to Morocco. My husband and I went there for our honeymoon. The French and Arabic mix of cultures is intoxicating. The foods were equally so. The call to prayer 5 times a day took some getting used to, but also became something we missed when we left. We stayed at a tiny boutique hotel in the heart of Marrakesh. The ancient walled city has loudspeakers throughout its many narrow, labyrinthian streets attached to tall telephone poles, to corners of buildings, and even placed on over-passes on four lane highways. 5 times a day, a voice would come on and chant methodically over the loudspeakers. To our western ears, it sounded an awful like a Nascar race. But ironically, the whirring and buzzing brought solace and rhythm to Mar'rakshis days.
We were delighted by the delicious food offerings at the souks (open air markets) and had amazing meals served to us at our Foundouk (hotel) inside the old walled city. I was smitten with the simplicity of the ingredients studded with ample flavor. Given its proximity to Spain and it’s Moorish history, Moroccan cuisine is the melding of Mediterranean, French and middle eastern dishes that combine to make an outstanding tour of flavors in every meal. Recipes include: lemons, olives, peppers, herbs and of course the spices. Don’t forget the amazing spices!!
This morning I woke up thinking of recreating this amazing omelet that was served at our foundouk. Every breakfast was served with one. And homemade yogurt with jam. Unbelievably simple yet so thoughtfully presented and prepared.
Simple Omelet with harissa and chipotle tomato butter
Serves 1 person
2 eggs
2 tsp water
1 tsp olive oil
2Tbs Fireworks Chipotle Tomato butter- divided
¼ cup harissa
¼ tsp salt or 1 twist in a grinder
1/8 tsp fresh ground pepper or ½ twist in a grinder
Preparation
Gently stir the eggs with water, making sure not to mix to quickly. You don’t want bubbles. A few small ones are fine but a bunch of tiny little ones will make your flipping difficult. You don’t want an increased risk of the omelet sticking to the pan. Heat a fry pan over medium heat. Add the oil. Melt ½ the butter in the pan. Make sure pan is fully coated with oil and butter. Gently pour in the egg. Let it set until the egg become opaque and smooth. Spoon in the harissa and the rest of the butter. Let is sit for 1 minute for butter to melt and harissa to warm. Then carefully wrap the side toward the center, using a spatula. Flip over so the underside is now up. Roll into a crepe shape. Serve straight away. Garnish with fresh parsley or basil if its on hand. Sizzle. Spread. Boom.
