Author:
Kevin Curry
Berber Omelette aka Shakshuka
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Get ready to tantalize your taste buds with a Moroccan-inspired delight: the Berber Omelette, also known as Shakshuka. Bursting with flavor and simplicity, this dish brings together tomatoes, onions, spices, and eggs for a culinary experience that’s sure to satisfy.
How to Make This Moroccan Omelette Recipe
Begin by heating a nonstick or cast iron pan over medium-high heat and adding a tablespoon of olive oil. Once the oil is hot, toss in chopped tomatoes and diced red onion, stirring until they soften and meld into a sauce-like consistency, which usually takes about 3-5 minutes.
Reduce the heat to medium and introduce minced garlic, fresh ginger, and an array of spices including cumin, turmeric, paprika, and a pinch of salt and pepper. Stir well to incorporate the flavors, adjusting the sauce’s thickness with a splash of water if needed.
Add pitted green or Kalamata olives to the pan, scattering them throughout. The sauce should resemble the texture of a pasta or pizza sauce, neither too thick nor too dry.
Now, let’s talk about eggs. You have three options: crack them directly into the pan whole, lightly scramble them before adding, or use a combination of both. There’s no need to create holes in the sauce; simply pour the eggs directly on top.
Cover the pan and cook until the egg whites are set, typically around 3-5 minutes.
Once cooked to perfection, garnish your Berber Omelette with fresh cilantro or parsley for a burst of color and flavor. Serve immediately with your choice of bread, such as pita or sourdough, or alongside grains like jasmine rice or quinoa for a complete meal.
Enjoy Your Moroccan Omelette
This dish is not only delicious but also perfect for meal prep. You can prepare the savory tomato sauce ahead of time and simply reheat it in a pan before adding the eggs, making it a convenient option for busy days.
With its rich flavors and simple preparation, Moroccan Berber Omelette is the perfect way to kick-start your day or enjoy a hearty meal any time!
Berber Omelette aka Shakshuka
Ingredients
Substitution
Note
- 1 tbsp olive oil
- 3 vine tomatoes, chopped
- 1 small red onion, diced
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger
- 2 teaspoons cumin
-
1 teaspoon turmeric
Ras El Hanout
- 2 teaspoons paprika
- 1/4 teaspoon nutmeg or cinnamon
- pinch of sea salt & pepper
-
2oz green or Kalamata olives, pitted
-
1/4 cup water (or broth)
-
4 whole eggs
- 2 partially beaten, 2 whole
- cilantro or parsley
Steps
Step 1
Set a nonstick or (enameled) cast iron pan on medium-high heat. Once hot, add oil then tomatoes and onion. Stir the tomatoes and onion until they become more of a sauce or paste, about 3 – 5 minutes.
Step 2
Reduce the heat to medium.
Add the garlic, ginger, and the remaining spices and mix well.
Note: if the sauce is too thick, add tablespoons of water until you reach your desired consistency.
Add the olives, scattering them around the pan. The tomatoes should be a sauce, not too thick or dry like paste, rather like a pasta or pizza sauce.
Step 3
For the eggs, there are 3 options for adding the eggs:
- add the eggs whole
- lightly scramble
- combination of lightly scrambled eggs with whole eggs
I prefer option 3 simply because it is easier for me to add extra protein like egg whites or even whole eggs.
While many recipes show that it is customary to make a whole in the areas where you would like the eggs to be cooked, it is not always done like this. All of the Berber omelettes I’ve tried, eggs were simply poured on top of the tomatoes – nothing fancy, just added right into the pan!
Cover and cook until the eggs whites are cooked through, about 3 – 5 minutes.
Step 4
Garnish and enjoy immediately with pita bread, sourdough or your choice of grain like jasmine rice or even quinoa! Perfect power meal to start the day and “break the fast!”‘
This will last in the fridge in an airtight container for up to 3 days.
Note: If you are making this for meal prep OR you would like to make this for meal prep, I suggest ONLY preparing the savory tomato sauce. Then make the omelette fresh each day by warming the sauce in a pan, then adding the eggs on top. Should be no more than a 15-minute meal!
Want more Breakfast recipes?
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Berber Omelette aka Shakshuka
Kevin Curry
- 1 tbsp olive oil
- 3 vine tomatoes, chopped
- 1 small red onion, diced
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger
- 2 teaspoons cumin
-
1 teaspoon turmeric
- Ras El Hanout
- 2 teaspoons paprika
- 1/4 teaspoon nutmeg or cinnamon
- pinch of sea salt & pepper
-
2oz green or Kalamata olives, pitted
-
1/4 cup water (or broth)
-
4 whole eggs
- 2 partially beaten, 2 whole
- cilantro or parsley
-
Set a nonstick or (enameled) cast iron pan on medium-high heat. Once hot, add oil then tomatoes and onion. Stir the tomatoes and onion until they become more of a sauce or paste, about 3 – 5 minutes.
-
Reduce the heat to medium.
Add the garlic, ginger, and the remaining spices and mix well.
Note: if the sauce is too thick, add tablespoons of water until you reach your desired consistency.
Add the olives, scattering them around the pan. The tomatoes should be a sauce, not too thick or dry like paste, rather like a pasta or pizza sauce.
-
For the eggs, there are 3 options for adding the eggs:
- add the eggs whole
- lightly scramble
- combination of lightly scrambled eggs with whole eggs
I prefer option 3 simply because it is easier for me to add extra protein like egg whites or even whole eggs.
While many recipes show that it is customary to make a whole in the areas where you would like the eggs to be cooked, it is not always done like this. All of the Berber omelettes I’ve tried, eggs were simply poured on top of the tomatoes – nothing fancy, just added right into the pan!
Cover and cook until the eggs whites are cooked through, about 3 – 5 minutes.
-
Garnish and enjoy immediately with pita bread, sourdough or your choice of grain like jasmine rice or even quinoa! Perfect power meal to start the day and “break the fast!”‘
This will last in the fridge in an airtight container for up to 3 days.
Note: If you are making this for meal prep OR you would like to make this for meal prep, I suggest ONLY preparing the savory tomato sauce. Then make the omelette fresh each day by warming the sauce in a pan, then adding the eggs on top. Should be no more than a 15-minute meal!
Nutrition per serving
Reviews
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Jan 23 2024
Delish! How did you eat it with fresh zucchini instead of bread?
yes, I did but traditionally it is eaten with bread.