How to make it: Nargisse Benkabbou's Berber breakfast eggs recipe

The London-based Moroccan chef shares a family favourite — perfect for a weekend brunch.

By Nargisse Benkabbou
Published 19 Aug 2018, 09:00 BST, Updated 14 Jul 2021, 17:02 BST
Berber breakfast eggs

Learn how to make this delicious egg dish in just half an hour.

Photograph by Matt Russell

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
4 eggs
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.

Published in Issue 2 of National Geographic Traveller Food

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