All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Photos: American Vintage
Yan has been working for American Vintage for 5 years. Today, our graphic designer shares her nostalgic recipe with us.
“I’ve gone to Morocco twice a year for 15 years now. When I go, I generally see my parents and surf with my partner. The Berber omelette is THE meal that I look forward to eating during my trip. This is a dish that you can eat at any time of day: for breakfast, after surfing or whenever you feel hungry. You can find the best ones in road stops along the national highway. I often make my own version at home, especially when tomatoes are fully in season.”
Ingredients (for 2 people)
½ large organic tomato
10 organic mini-tomatoes (different colours)
4 eggs (organic if possible)
1 large clove garlic (organic if possible)
¼ organic lime (preferably lime, otherwise lemon)
1 tsp ras el-hanout
3 tbsp organic olive oil
Organic parsley
Salt and pepper
Preparation
1 — Wash the tomatoes and parsley.
2 — Cut the large tomato into cubes and the small tomatoes into 2 or 3 pieces. Chop the parsley and garlic as finely as possible.
3 — In a large pan, wok or tagine, brown the garlic with a small amount of water and olive oil for 1 minute.
4 — Add the large tomato cubes and cook for 3 to 4 minutes, until the water evaporates.
5 — Add the mini-tomatoes and stir for 1 minute.
6 — Season with salt, pepper and spices. Mix well.
7 — When the texture of the tomatoes thickens, break 4 eggs directly into the preparation.
8 — Cover and cook over low heat for 6 to 8 minutes.
A tip when making this recipe at home: “Before serving, add the parsley, coriander and lemon. The best way to eat it is with your fingers, scooping it up with bread – it tastes even better this way.”
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.