The Atlas Mountains are a huge draw for avid trekkers looking for challenging peaks and spectacular scenery—as well as for wandering chefs in search of authentic Berber cuisine. I was staying in a tiny village called Tacheddirt to learn about traditional barbecue, and on my last night there, a trekking guide named Abdul arrived at my friend’s house, starving hungry. He knocked up a frittata made with spiced vegetables, herbs, olives, and eggs. Served with masses of soft bread, it was perfect for anyone who had had a long day on the mountain. And if you’re not on the mountains, it’s superb served with a fresh salad as a light lunch.
Orange Blossom & Honey
by John Gregory-Smith
1. Preheat the oven to 425°F. Melt the butter and oil in a large, ovenproof non-stick frying pan over medium heat. Add the onion and peppers and cook, stirring occasionally, for 8 to 10 minutes until soft and a little golden, adding the garlic half way.
2. Put the tomatoes, tomato purée, olives, and all the spices into the pan. Season with a good pinch of salt and add 1/2 cup of water. Mix everything together and cook, stirring occasionally, for 5 to 6 minutes until nice and thick, adding more water if the pan gets too dry. Stir in the cilantro and mix well.
3. Meanwhile, crack the eggs into a mixing bowl, whisk well, and season with salt and a pinch of cumin. Pour over the peppers and half mix, half shake the pan so that the eggs settle into the vegetables. Cook for 3 to 4 minutes, until the eggs start to set around the sides and little bubbles begin to appear on the surface. Scatter over the cheese and pop into the oven for 5 to 6 minutes, or until the eggs have just set and the molten cheese is a little golden. Leave to cool for a few minutes in the pan, then run a spatula around the sides and slide onto a board to serve.