Hangover tuna omelette with olives, sun-dried tomatoes & sage
A hearty Spanish-style breakfast omelette loaded with tuna, onions, sun-dried tomatoes, crushed olives, and fresh sage — the perfect cure for a hangover.
What you need
How Maurice does it
- 1
Heat the olive oil in a frying pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- 2
Add the drained tuna to the pan and break it apart with a wooden spoon. Stir to combine with the onions.
- 3
Crack the eggs directly into the pan. Use a fork to break the yolks and scramble everything together with the tuna and onions.
- 4
Season with salt and pepper. Add the chopped sun-dried tomatoes and crushed green olives. Stir well.
- 5
Squeeze the lemon juice into the pan and stir. Taste and adjust seasoning.
- 6
Tear the fresh sage leaves and add them to the pan. Stir briefly.
- 7
Continue cooking until the eggs are fully set and the mixture is hot, about 3–4 minutes more.
- 8
Serve the omelette scooped onto slices of rustic bread. Eat immediately.
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