Green Berber Eggs
Berber Eggs is the Moroccan take on the better known shakshuka with slightly more emphasis on peppers and usually without feta cheese. Normally it's made with red tomatoes and red peppers but try this version for an autumnal seasonal brunch instead. Feel free to switch it around a bit - I've spent a fair bit of time in Morocco and every time I've tried this there it's been slightly different so add your own variations! As with anything Moroccan it's best cooked in a tagine, if only for the unveiling at the table when the lid is lifted!
Ingredients - serves 2
2 tbsp olive oil
1 small onion or shallot chopped
2 Green peppers sliced
1 clove of garlic
1-2 small fresh green chillies
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp coriander seeds
1 tsp paprika
1/2 tsp cinnamon
4 large green tomatoes, chopped small
1 large handful of coriander, chopped with stems and leaves separated
4 organic eggs
Heat a large heavy based frying pan (one that you have a lid for) on medium heat and add the oil. Softly fry the onions for 5-10 mins until translucent and starting to turn golden and then add the garlic, chillies, peppers, coriander stems and spices. Fry with a lid on until the peppers start to soften - add some water to the pan if necessary to avoid burning. Add the tomatoes, put the lid back on and simmer on low for 20-30 mins until all of the vegetables have softened and cooked down.
Stir in almost all the remaining coriander, saving a little for garnish. Using a wooden spoon, make four depressions in the top of the sauce and crack an egg in to each one. Replace the lid and leave on a low heat for 5 mins or until the eggs are just set with runny yolks.
Garnish with the remaining coriander, dukkah and eat with slices of sourdough or flatbreads.