Moroccan Omelet

For Moroccan omelet, first heat olive oil in a pan (with an iron or wooden handle). Sauté shallots in it, add diced tomatoes, season with Ras el-Hanout, sea salt and pepper.

Carefully break the eggs into the pan and fry in the oven at 180 °C for 8-10 minutes. Sprinkle Moroccan omelet with freshly chopped coriander and sea salt flakes.

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