Tunisian chicken and eggs
A traditional Tunisian dish made from cooking chicken and eggs. You can add more vegetables if you wish and use any meat of your choice, including chicken, lamb or even liver.
Ingredients
Serves: 12
- 75ml vegetable oil
- 2 potatoes, peeled and cubed
- 225g chicken breast meat, diced
- 1 large onion, diced
- 1 tablespoon harissa
- 1 1/2 teaspoons ras el hanout blend
- 125ml water
- 1 1/2 tablespoons passata
- 15g butter
- 1 bunch fresh spinach, washed and chopped
- 8 eggs
- 150g frozen peas
- 25g Parmesan cheese
- 1 pinch salt and pepper to taste
Method
Prep:30min ›
Cook:35min ›
Ready in:1hr5min
- Preheat oven to 200 C / Gas 6. Grease a 23x33cm or similar sized baking dish.
- Heat the vegetable oil in a large frying pan over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon and drain on a kitchen towel-lined plate. Stir the chicken into the remaining oil and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, passata and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat and set aside.
- Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
- Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares and serve warm.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (7)
I love Tajin! It's basically the same as the Italian frtitta-- chicken/meat, veggies, and cheese all held together by a cheese and eggs= tons of flavor! This recipe looks pretty authentic. You can also take out the chicken/meat and add more vegetables (broccoli, carrots, peas, eggplant etc..) and make it vegetarian. You can sneak in the veggies by pureeing them, picky eaters (for example, some little ones) won't know the difference. After you bake it, cut it into squares. The left-over squares can be reheated or eaten cold right out of the fridge. Thanks for sharing this delicious recipe! - 22 Aug 2009 (Review from Allrecipes US | Canada)
this was very good. I did add 1/2 tsp. more of the ras el hanout. I didn't taste the spinach, although it did add nice color and is healthy. I think next time I would add parsley instead for more flavor. I cheated and used the pre-packaged hash browns and it worked nicely. You could also substitute lamb for the chicken. Reminds me of my sister-in-law's cooking and my wonderful visits to Tunisia. thanks for the great recipe; hubby loved it. Had bought carrots and peas so used that instead; pretty color. - 21 Jan 2012 (Review from Allrecipes US | Canada)
I live in Tunisia, and my husband is Tunisian. This recipe is spot on and hubby complimented my Tajin skills! I used parsley instead of spinach and omitted the peas. What else.. oh yeah, I'm making it again tonight with dinner! - 21 Nov 2014 (Review from Allrecipes US | Canada)
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