Spicy Omelet

Spicy Omelet with Caraway and Paprika


  • 12 eggs (whisked)
  • 200 g (½ lb) merguez sausage (chopped)
  • 200 g (½ lb) onion (diced)
  • 150 g (1/3 lb) green bell pepper (diced)
  • 2 cloves garlic (chopped)
  • 30 ml (2 Tbsp) olive oil
  • 1 g (¼ tsp) chili flakes or cayenne pepper
  • 3 g (½ tsp) caraway seed (ground)
  • 3 g (½ tsp) paprika


  1. Warm up a large skillet over medium flame, add 1 Tbsp of oil. Let the oil heat up. Add onions, cook for 3 to 4 minutes, add sausage, bell pepper and spices, continue to cook for a further 3 to 4 minutes.
  2. Remove mixture from pan and reserve on a dish. Wipe the pan well with a cloth, return pan to stove and heat up to high temperature on high flame. Add 1 Tbsp of olive oil to skillet and wait 20 seconds for the oil to heat. Add eggs to pan and stir vigorously with a wooden spoon for 20 seconds, return the sausage mixture to the pan stir into the eggs. Turn flame down to low and cook for 3 to 4 minutes.
  3. Put pan into a preheated oven 180°C (350°F) or Broiler and cook for 5 minutes. Remove from oven, flip omelet over by transferring it to a plate first and then slide it back into the pan. Cook the other side for 2 to 3 minutes over medium flame. Cut omelet into 8 wedges with a knife and serve with salad or as part of a meze. If you like you could also add boiled chopped potato to this omelet.
5 votes
1 2 3 4 5