Berber breakfast eggs
It's easy to get into a rut with egg recipes but if you're making brunch for friends this weekend try this delicious Moroccan egg dish from Nargisse Benkabbou's charming new book Casablanca: my Moroccan Food which gives a modern twist to traditional Moroccan cuisine.
Nargisse writes: "In my parents’ home, eggs are something we used to enjoy almost religiously. They were allowed only for breakfast and never on weekdays. Nevertheless, my brothers and I used to quietly sneak into the kitchen in the afternoon to experiment with highly questionable egg recipes. And by recipes, I mean something that contained way too much butter and ketchup.
In my opinion, eggs are much more than a cheap way to have our daily serving of protein; they are delicious, especially when cooked the right way.
This Berber recipe is one of the many ways my mum used to prepare eggs for us at the weekend."
Berber breakfast eggs
Serves 4 [although I think two could demolish it without too many problems FB]
2 tablespoons olive oil
3 tomatoes, grated
1 green pepper (150g), cored, deseeded and chopped
1 garlic clove, crushed
2 tablespoons chopped flat leaf parsley
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground turmeric
pinch of cayenne pepper
½ teaspoon salt
2 tablespoons water
½ red onion, finely chopped
handful of chopped spinach
Warm up a frying pan over a medium heat. Add the tomatoes, pepper, garlic, parsley, spices and salt, give it a good stir, then add the water. Cover the pan and leave to cook for 20 minutes, stirringoccasionally. If it looks like there is not enough liquid in the pan at any point during the cooking process, add a couple more tablespoons of water.
Break the eggs straight into the sauce, re-cover the pan and cook for about 5 minutes until the whites are set but the yolks are still runny. Garnish with the chopped red onion and spinach and serve immediately with khobz [a simple Moroccan bread for which she also gives a recipe in the book]
What to drink: I personally wouldn't drink wine with this though if you fancy it, a glass of dry southern French rosé would work. A glass of freshly squeezed orange juice would be nicer though
See also Which wines pair best with eggs
From Casablanca: My Moroccan Food by Nargisse Benkabbou, published by Mitchell Beazley at £20. Photograph © Matt Russell
Nargisse was nominated an Observer Rising Star in Food 2018 and blogs at mymoroccanfood.com
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