Bayd de Zaitun

To serve 4:

• 6 eggs
• 100 g black olives, stoned and finely chopped
• 2 tbsp parsley, chopped
• ½ tsp ground caraway
• ½ tsp ground cumin
• 1 tbsp olive oil
• 1 pinch sweet paprika
• 1 tsp tarragon
• Salt and pepper

Preparation:

• Beat the eggs.
• Add the olives, parsley, caraway and cumin. Season with salt and a pinch of pepper. Mix well.
• Heat the oil in a frying pan.
• Pour in the omelette mixture and allow to set, making sure it remains moist.
• Transfer to a dish and sprinkle with a little paprika and tarragon.