3 tbsp avocado or olive oil
1 onion, coarsely chopped
2 cloves garlic, chopped
1 tbsp Baharat Spice Blend or store bought garam masala
3 red or yellow bell peppers, cut into thin strips
2 cups sliced mushrooms
20 cherry tomatoes, cut in half
5 green olives, thinly sliced
4 large eggs
- In the bottom of a flameproof tagine, heat oil over medium heat. Add onion, garlic and spice blend and cook, stirring, for 5 minutes. Stir in bell peppers, mushrooms, tomatoes and olives. Cover with tagine lid, reduce heat to low and simmer for 12 to 15 minutes or until vegetables are tender.
- Using a wooden spoon, move the vegetables around to make round pocket spaces for eggs. Crack eggs into pockets, cover with tagine lid and simmer for 4 to 5 minutes or until whites have turned opaque and yolks are glossy and thick.
Serve with warmed pita triangles, bagels, or flatbread. To increase servings, use a medium to large tagine, add another tomato and pepper and a couple more eggs.
Makes 4 servings.
Recipe courtesy of 150 Best Tagine Recipes by Pat Crocker
Morocco [ print this recipe ]