Berber Omelette aka Shakshuka

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:

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.

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!