Authentic Moroccan Recipes: Berber Omelette
Last Updated on 21st January 2026 by Jessie
Whilst it may not be the first to mind when considering iconic Moroccan dishes, in my opinion, the Berber omelette is la crème de la crème. Simple, full of flavour, and the perfect late breakfast or post-surf refuel. Without a doubt, the Moroccan Berber omelette is one of the top dishes you must try during your stay in Tamraght.
The Berber omelette is more or less Morocco’s iteration of shakshuka. Garlic, onion, and capsicum are sautéed in a tagine (versatile little numbers) with grated tomatoes and loads of spices. Eggs are lightly beaten, cracked into the rich tomato sauce and cooked with the lid on. Et voilà.
Sometimes kefta is added, but that’s a little hectic for my morning belly. Oftentimes it’s jazzed up with chillies and herbs, laughing cow cheese, olives or khlii (Moroccan preserved meat). Make it your own. Get jazzy with it.
You can almost always guarantee to find a Berber omelette in most cafes and restaurants in Tamraght. But with a quick visit to the local souk, it’s just as easy, and far more satisfying to give it a whirl yourself.
Moroccan Berber Omelette Recipe
This recipe serves two hungry fellas, but can be doubled or tripled depending on the occasion. The more the merrier, as is the Moroccan way.
Moroccan Berber Omelette
Ingredients
Method
- Heat a tagine (or frypan) on the stove with a little olive oil. Add the onion and let it soften for a moment before adding the garlic and a pinch of salt. Fry for 5-10 minutes, or until it begins to brown.
- Add the capsicum, sauté for another minute. Then go in with the spices and another pinch of salt and pepper. Fry for 2 minutes, until aromatic, then add the grated tomatoes. Cover with a lid, simmer on a low heat, and let it do it’s thing for 10-15 minutes.
- Lightly beat the eggs in a bowl with a pinch of salt. Once the vegetables have softened and the sauce has reduced a little, pour in the eggs and replace the lid. Allow to cook for a few minutes, until the eggs are cooked through.
- Top with herbs and a squeeze of lemon. Serve immediately with fresh khobz and good company.
Notes
- Additional toppings include: olives, khlii (preserved meat), chillies and cheese.
For the perfect companion, check out this recipe for Moroccan salad.
More Recipes to Try:
Beef and Raisin Tagine
Moroccan Mint Tea
Kefta Tagine
Lamb Harira Soup
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