Moroccan · Breakfast
Tangier Sardine Omelette
A hearty coastal breakfast from Tangier: fresh sardine fillets folded into eggs with tomato, garlic, cumin and coriander and cooked flat like a thick frittata. Oily, savoury and satisfying, it's fishermen's fare eaten with bread and mint tea.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 3
- Level
- Easy
Ingredients
- 6 fresh sardines, filleted
- 5 eggs
- 1 tomato, diced
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1/2 tsp paprika
- 1 small bunch coriander, chopped
- 3 tbsp olive oil
- Juice of 1/2 lemon
- Salt and pepper
Method
- 1
Season the sardines
Toss the sardine fillets with the garlic, cumin, paprika, lemon, salt and pepper.
- 2
Fry the fish
Warm the oil and cook the sardines briefly with the tomato until just set.
- 3
Add eggs
Beat the eggs with the coriander and pour over the fish.
- 4
Cook flat
Cook over low heat until the base sets and the top is nearly firm.
- 5
Finish the top
Cover for a minute, or flash under a grill, to set the surface.
- 6
Serve
Cut into wedges and serve with bread and mint tea.
Chef's tips
- Ask the fishmonger to fillet the sardines to save time.
- Cook gently so the eggs stay soft and don't rubberise.
- A squeeze of lemon at the table cuts the oiliness of the fish.
Frequently asked questions
Are sardines really a breakfast food?
In Morocco's fishing towns, yes — sardines are cheap, abundant and eaten at any hour, including folded into a morning omelette with bread.
Can I use tinned sardines?
Fresh is far better here, but good tinned sardines in oil can work in a pinch — drain them and add near the end so they don't break up.