Frittata / Silsti Massawa con Pomodoro e Berbere (Italo-Eritrean Spiced Tomato & Egg Skillet) – Authentic Eritrea Recipe
Reflecting Asmara’s Art Deco café culture: eggs poached in a fragrant berbere-and-basil tomato silsti sauce.
- Country of Origin
- 🇪🇷 Eritrea (East Africa, Africa)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crushed ripe tomatoes and caramelized onions, Farm eggs, Crusty bread roll, Mild berbere spice, Garlic
Ingredients for Frittata / Silsti Massawa con Pomodoro e Berbere (Italo-Eritrean Spiced Tomato & Egg Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) crushed ripe tomatoes and caramelized onions, prepped into bite-sized pieces
- 1.5 cups farm eggs, washed and trimmed
- 1 cup crusty bread roll
- 1 medium onion and 3 cloves garlic, finely minced with mild berbere spice
- 1.5 tbsp traditional Eritrea seasoning (garlic, fresh basil/cilantro, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and mild berbere spice for 2–3 minutes until softened and fragrant.
- Add crushed ripe tomatoes and caramelized onions and farm eggs along with garlic, fresh basil/cilantro, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crusty bread roll and serve straight from the skillet.