Thursday, September 11, 2014

Moroccan Egg Tagine

This dish is inspired by a dish a colleague had when we had lunch at a restaurant in Sydney.   So took the opportunity to test my new tagine, I just had to make it for dinner a few days ago.  We had it with rotis/chapatis instead of a crusty bread which is in fact a better choice.  This is an easy dish that can be prepared in 30mins.  

What you need:
1 large onion, sliced
3 small clove garlic, chopped
14oz diced tomato (canned)
2 tsp hawaij spice (optional)
1 Tbsp harissa (optional for extra spice)
salt to taste
1 Tbsp raw sugar/brown sugar
some sausages
2 eggs
Olive oil
chopped parsley for garnishing

What you do:
1. Heat the tagine/pot/pan and pour some oil
2. Throw in sliced onion, once the onions sweat, add chopped garlic and stir till lightly browned
3. Pour in diced tomato with the liquid
4. Add harissa, spice, stir the mixture
5. Add sugar and salt to taste and let the sauce simmer, add abit of water if it looks dry
6. Add the suasages, cover the tagine and continue simmer for about 5-10mins
7. Add a bit water if gets too dry, the pour the eggs, 1 at a time and cover the tagine again for about 5 mins or till the egg white turns opaque
8. Turn off the heat and sprinkle with EVOO and parsley and serve


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