Baked Eggs with Mediterranean Vegetables Recipe

baked eggs with vegetablesEggs are easy to make in the tagine and are a good source of protein for vegetarian meals. This dish is colorful, fresh and very easy to make. It’s another workday lunch or quick dinner. I always use farm fresh large brown eggs in this dish.

Recommended Equipment:
Medium tagine

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

  1. 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.
  2. 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

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