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Tunisian-Style Omelet with Ground Beef, Harissa and Parsley

Tunisian-Style Omelet with Ground Beef, Harissa and Parsley

By Rose HattabaughApril 27, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes

A Tunisian tajine, not to be confused with a stewy Moroccan tagine, is an egg dish similar to a frittata. This recipe is our version of tajine maadnous, which combines eggs with meat (often lamb, chicken or beef), a starchy element (either bread or potatoes) and cheese, along with a good amount of parsley. Cumin, turmeric and harissa, a fragrant chili paste common in Maghrebi cooking, lend bold flavor to this super-simple one-pan meal. Look for harissa in well-stocked grocery stores, spice shops or Middle Eastern markets. We start the cooking on the stovetop and finish the omelet in the oven, so you will need an oven-safe 12-inch nonstick skillet.

Tip

Don’t use a tender, soft-crumbed bread for this recipe. Opt instead for a rustic loaf with hearty texture, as it will offer a nice contrast between the custardiness of the egg-soaked areas and the crispness of the pieces that toast on the surface of the omelet.

Ingredients
  • 8

    large eggs

  • Kosher salt and ground black pepper

  • 1

    bunch flat-leaf parsley, chopped

  • 3

    tablespoons extra-virgin olive oil, divided

  • 4

    ounces rustic bread, torn into bite-size pieces (about 4 cups)

  • 1

    small yellow onion, finely chopped

  • 2

    tablespoons harissa paste

  • 1

    teaspoon ground cumin

  • ½

    teaspoon ground turmeric

  • 1

    pound 85 percent lean ground beef

  • 2

    ounces fresh goat cheese (chèvre), crumbled (½ cup)

Step 1

Heat the oven to 375°F with a rack in the middle position. In a large bowl, whisk the eggs, 1 teaspoon salt, ½ teaspoon pepper and all but 2 tablespoons of the parsley until well combined; set aside.

Step 2

In a 12-inch oven-safe nonstick skillet over medium-high, heat 2 tablespoons oil until shimmering. Add the bread, and sprinkle with salt and pepper; cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a medium bowl; set aside.

Step 3

In the same skillet over medium, combine the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the harissa, cumin and turmeric; cook, stirring, until fragrant, about 30 seconds.

Add the beef, increase to medium-high and cook, breaking the meat into small pieces, until the beef is no longer pink, 4 to 5 minutes.

Step 4

Remove the skillet from the heat. Add the egg mixture and half of the goat cheese, then stir to combine. Sprinkle the bread and the remaining goat cheese on top. Place in the oven and bake until the center of the omelet is set, 15 to 18 minutes.

Step 5

Remove the skillet from the oven (the handle will be hot). Run a silicone spatula around the edge and under the omelet to loosen, then carefully slide onto a cutting board. Sprinkle with the remaining parsley and cut into wedges.