This is a really popular retreat breakfast dish that we love to serve in Morocco in particular, where it originates. It’s a very simple, tasty, healthy North African dish, locally called Shakshuka, which is perfect for a hearty breakfast, but can be eaten any time of day.

Berber eggs


3 tomatoes approx. depending on size.

1 clove garlic

½ onion

¼ tsp. paprika

¼ tsp. cumin

1 tbs freshly chopped coriander or parsley

¼ tsp. of coconut oil.


Finely chop or grate the onion and garlic into a bowl, grate the tomatoes into the bowl and discard the skin.

Heat the coconut oil in a frying pan and add the ingredients, and simmer gently in the pan, stirring from time to time.  Add the spice and continue to cook.

When the liquid from the tomatoes has reduced slightly crack in your eggs and allow to cook in the bubbling liquid.  It takes about 5/10 minutes.

Just before serving sprinkle with the chopped herbs.