Omelette Berbère

Omelette Berbère

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  • 2 eggs
  • 2 potatoes
  • 2 tomatoes
  • 2 (red) onions
  • 2 cloves of garlic
  • 1 cup green olives
  • 1 cup chickpeas
  • 1 cup lima beans
  • 1 red pepper
  • 1 green pepper
  • 1 tsp ras el ganout
  • 1 tsp paprika powder
  • 1 tbsp coconut oil
  • 1 tbsp cumin powder
  • 1 tbsp himalaya salt
  • 1 tbsp black pepper
  • Some cilantro branches
  • 2 tbsp extravergine olive oil

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  • Preheat the coconut oil in the frying pan.
  • Chop the potatoes, garlic, onions and red pepper; and fry them together for 2- 3 min.
  • Slice the tomatoes in small pieces and add to the pan, including the chickpeas and beans.
  • Cut the cilantro branches and mix it with 1 tbsp olive oil and add all the spices.
  • Add the olive oil/ cilantro/ spice mixture and entire green pepper to the pan and pour the olives on top and cover the pan for 3-5 min.
  • Break the eggs separately and cover the pan for 1 min.
  • Sprinkle the omelette with some salt and paprika powder and serve/ eat with bread.

NOTE: credits to Ahmad Iken, who inspired
us with this dish. We met him in Kellat M’gouna:
a wonderful soul with amazing food flavour. 


Anissa Buzhu


With a curious mind and contagious laughter (according to others, that is) Anissa’s passion is to contribute in making the world around her progress and self-sufficient. In her daily life she works as an Organization Design consultant (Berenschot), kicks some ass at boxing and loves to travel. Read more @ ''About'' section.