Photo: prettywar-stl

The ChowBaby and I were stuck on the train coming back from the American Museum of Natural History the other day. It was naptime and I was hell-bent on keeping him from falling asleep so that I could put him down when we got home—and actually get an hour or two of work in! So I regaled him with some of his favorite stories, including the one of my honeymoon in Tunisia.

Not only did I manage to keep him awake, I was also inspired to make something honeymoon-ish to surprise the ChowPapa when he got home from work. Without much time to spare, I whipped up one of my favorite North African street foods: the omelet sandwich. It reminded me that a simple change of spices can make something old Iike an egg sandwich new again.

North African Omelet Flatbread Sandwich
(for kids 12+ mos)

4 store bought square flatbreads (use round organic flour tortillas if needed)
4 organic brown eggs
3/4 cup organic parsley, finely chopped
1 cup organic scallions, white part only and thinly sliced
1 tbsp organic all-purpose flour
1/4 tsp organic ground allspice
1/8 tsp organic cinnamon
harissa
dash of sea salt
dash of fresh ground pepper
organic olive oil
2 tbsp water

1. In a large bowl, crack eggs and beat.

2. Stir in parsley, one half of the scallions, flour, water, and spices and mix.

3. Over medium-high heat, add 1/2 cup of the egg mixture (about 1/4 of the mix) to a lightly oiled pan. Spread evenly in a thin round until about 7 inches in diameter. Fry one minute per side until lightly golden. Remove from pan and place on a layer of paper towels. Repeat process until you have 4 omelets.

4. Spread flatbread with harissa to taste. Remember, harissa is HOT so use only the tiniest amount (or none at all) for the little ones. Top each flatbread with an omelet, sprinkle with 1/4 remaining scallions per sandwich, and roll tightly.