In my parents’ home, eggs are something we used to enjoy almost religiously. They were allowed only for breakfast and never on weekdays. In my opinion, eggs are much more than a cheap way to get our daily serving of protein; they are delicious, especially cooked the right way. This Berber recipe is one of the many ways my mum used to prepare eggs for us at the weekend.
Serves: 4 Takes: 30 mins
2 tbsp olive oil
3 tomatoes, grated
1 green pepper, cored, deseeded and chopped
1 garlic clove, crushed
2 tbsp chopped flat-leaf parsley
½ tsp paprika
½ tsp ground cumin
½ tsp ground turmeric
pinch cayenne pepper
½ red onion, finely chopped
handful chopped spinach
khobz or other plain white bread, to serve
1 Warm up a frying pan with the olive oil over a medium heat. Add the tomato, pepper, garlic, parsley, spices and ½ tsp salt, give it a good stir, then add 2 tbsp water. Cover the pan and leave to cook for 20 mins, stirring occasionally. If it looks like there is not enough liquid in the pan at any point, add a couple more tablespoons of water.
2 Break the eggs straight into the sauce, cover and cook for about 5 mins until the whites are set but the yolks are still runny. Garnish with the chopped red onion and spinach; serve immediately with fresh bread.
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Featured in Issue 2 of National Geographic Traveller Food.