Serves 4

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.


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 2 red peppers, seeded and finely sliced
  • 4 garlic cloves, finely sliced
  • 2 tomatoes, finely chopped
  • 2 tablespoons tomato purée
  • 3/4 cup pitted black olives, roughly chopped
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons ground cumin, plus a pinch for the eggs
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground ginger
  • A large handful of finely chopped cilantro leaves
  • 6 free-range eggs
  • 6 tablespoons grated Cheddar cheese 
  • Sea salt 

Orange Blossom & HoneyOrange 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.

Recipe excerpted from Orange Blossom & Honey by John Gregory-Smith. Copyright 2017 Kyle Books.