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Kevin Curry

Moroccan Berber Omelette aka Shakshuka

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Moroccan Berber Omelette aka Shakshuka


2 Servings
Serving Size:302g
* Optional 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


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:

  1. add the eggs whole
  2. lightly scramble
  3. 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!”‘

Moroccan Berber Omelette aka Shakshuka

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!

Moroccan Berber Omelette aka Shakshuka

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Prep 5min
Cook 25min
Total 30min
# of servings2
Serving Size:302g

Nutrition per serving

About Kevin - 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!