Moroccan · Breakfast
Berber Omelette (Kadra Taguella)
Cooked and served in the tagine it's made in, this Atlas Mountains breakfast layers eggs over a simmering base of tomatoes, peppers and onions, so the eggs set softly into a rustic, rich sauce rather than being scrambled separately. It's a favourite at Berber guesthouses trekking through the High Atlas.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 2
- Level
- Easy
Ingredients
- 4 eggs
- 3 tomatoes, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp paprika and 1/2 tsp cumin
- 2 tbsp olive oil
- Salt and pepper
Method
- 1
Build the base
Warm the oil in a small tagine or skillet and cook the onion, pepper and garlic until softened, about 8 minutes.
- 2
Cook the tomatoes
Add the tomatoes, paprika, cumin, salt and pepper and simmer 10 minutes until thickened into a loose sauce.
- 3
Add the eggs
Crack the eggs directly over the simmering sauce, cover, and cook on low heat 6–8 minutes until the whites are set but the yolks are still soft.
- 4
Serve
Serve straight from the tagine with warm bread for scooping.
Chef's tips
- Cover the pot while the eggs cook so the tops set without needing to flip them.
- Cook the tomato base down well first — a watery sauce won't let the eggs set properly.
Frequently asked questions
Is this the same as shakshuka?
It's closely related, but the Berber version is typically simpler, with fewer spices, and cooked in a small clay tagine over a portable stove during mountain treks.