This morning I decided to cook Berber eggs it is made with chopped tomato, garlic and Khlia (a dried meat preserved in fat) like the french with the duck confit, where it is stored in the jar in fat. The Khlia is quite strong tasting so you don't need much and it needs to be cut fine. It tastes a bit cheesy but is delicious with eggs. Its slightly reminiscent of black truffle.
The first photo shows cooking down the tomatos, with pink himalayan salt, garlic and the khalia.
Next you beat the eggs with some pepper and pour over into the pan and cook on low.
Then enjoy this wonderful rich omlette with some warm bread and mint tea. Another favourite with breakfast now is an orange and avocado smoothy. Try it, its soooo good.