Berber Omelet

Deena Prichep for NPR - Berber Omelet
Deena Prichep for NPR – Berber Omelet

This recipe was taken from

This North African dish is in the same family as Israeli shakshouka or Italian uova in purgatorio, poaching eggs in a seasoned tomato sauce (and then sopping them up with some nice crusty bread). Ras al hanout spice mixture, an aromatic combination that varies shop to shop, would be the typical seasoning, but with just a few pinches of a few different spices you can create your own version. The tomato sauce can be made long in advance, allowing more time for the spices to infuse.

  • 1 tablespoon olive oil
  • 2 cloves garlic, thickly sliced
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 1/2 cups tomato puree
  • 6 cardamom pods
  • 1 bay leaf
  • 1 stick cinnamon
  • A few blades mace
  • 1 pinch saffron
  • 1 dried rosebud (optional)
  • 1 handful each chopped cilantro and parsley
  • 8 small green olives
  • 4 large eggs
  • Olive oil

Heat an oven-proof skillet over medium heat. (If you don’t have an oven-proof skillet, use whatever skillet you have, then transfer to ramekins or oven-safe containers before adding the eggs.) Add the oil and the garlic, and saute a few minutes, until the garlic becomes light golden.

Add the turmeric and paprika, and stir for a minute to toast. Then add the tomato puree, cardamom pods, bay leaf, cinnamon, mace, saffron and rosebud (if using). Simmer, stirring occasionally, for at least 10 minutes, until the tomato puree reduces somewhat and becomes infused with the seasoning.

When you’re ready to make the dish, preheat the oven to 375 degrees. Fish out the inedible aromatics from the tomato sauce, and adjust seasonings to taste. If you don’t have an oven-proof skillet, you can divide the sauce between two oven-safe ramekins or other containers at this point. Tuck the olives into the sauce.

Make four divots in the sauce, and crack an egg into each one. Drizzle with a bit of additional olive oil (or, if your friends have been kind enough to send it from Morocco, argan oil), and transfer to the oven. Bake until the whites are set and the yolks are runny (or firm, depending on your taste), 7 to 10 minutes. Sprinkle with salt, and serve with crusty bread for scooping.

Salt and pepper

Crusty bread for serving

Coconut Blueberry Scone-Muffins

1 cup Coconut Flour
1/2 cup Almond Flour
4 Eggs
1/4 cup unsweetened almond milk
4 tbsp Butter
2 tbsp Cream Cheese
1 scoop Whey Protein Powder
1/4 cup Just Like Sugar
60 Blueberries
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp vanilla

Bake at 400 degrees for 15 minutes

Mix dry ingredients in a small bowl.
Beat butter and cream cheese together.

Beat sugar stuff into butter.
Beat eggs into butter mixture.
Beat in almond milk and vanilla.
Mix in dry ingredients.
Batter is more like dough than batter. You could drop it onto a cookie sheet. Fill the bottom third of twelve muffin tins with dough. Place two berries in each muffin cup. Top with remaining dough and three blueberries.



Texas Chili

Texas Chili

It’s the Fourth of July, and what better way to celebrate than with some good ole Texas Chili!

Cubed SirloinCovered with TomatoAfter Cooking a Bit

In a cast iron skillet, brown some cubed sirloin in a little bit of bacon grease. Cover with diced tomatoes and sauce and boil until the tomatoes stop foaming. The acid from the tomatoes will start to break down and soften the meat. Add some fresh tomatoes, onions (I use yellow), and as many different peppers as you can find in your store and cook at a near boil until the fresh veggies are soft and the onions are translucent. Add in a mix of chili powder, ground cumin, ground oregano, salt and pepper and a can of tomato paste and simmer until at least half the meat has nearly disintegrated, and voila! it’s chili.

The VeggiesCooking the Veggies DownChili Spices

For the 5 pounds of meat I had to work with, I used 2 one pound cans of diced tomatoes, a can of water, 4 ancho peppers, one jalapeno, three fresh tomatoes, 2 vidalia onions, about 3/4 cup of chili powder, a spice jar lid of cumin, half a spice jar lid of ground oregano, a spice jar lid of paprika, and a healthy pinch of cayenne. Salt and pepper to taste. If you’re not worried about carbs, add a can or two of Ranch-Style Beans. The only peppers I could find were fresh anchos and jalepenos. I would have loved some of those red, sun-dried ancho peppers also to give it a little more smokey flavor, but alas, here in Yankee-land they are scarce.

Halfway Finished

I serve topped with a healthy dollop of sour cream and shredded orange cheese.


Tomato and Cucumer Salad

Campari Tomatoes and CucumbersTasty IngredientsI had some lovely Campari tomatoes and cucumbers. Cube the cucumbers with half a Vidalia onion, salt, and soak in white vinegar for a few minutes. While soaking the cucumbers, cut the tomatoes into 8ths. You should have about a handful of diced onion and equal parts tomato and cucumber when finished with the veggie prep.

Tomato Cucumber Salad

Put the tomatoes in the bowl with the cucumbers and onions, and add a quick chiffonade of a bunch of fresh basil. Drizzle with olive oil and balsamic vinegar, and add a pinch of salt. Stir and refrigerate for a few hours. Serve on a bed of baby spinach and arugula dressed with balsamic vinaigrette and top with crumbled feta and Kalamata olives or eat as is. Delicious!

A Great Meal