Tunisian
Tunisian Tajine
Tunisian egg, potato and cheese bake
A firm Tunisian egg bake with potato, chicken, cheese, parsley and harissa, cut into neat squares.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Tunisian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Tunisian Tajine
Ingredients
Main
Method
- 1
Fry the potato cubes until tender and golden, then drain.
- 2
Cook the onion and chicken with turmeric until the chicken is done; cool slightly.
- 3
Beat the eggs with cheese, parsley, harissa and salt, then fold in chicken and potatoes.
- 4
Pour into an oiled baking dish and bake at 190°C until firm and golden.
- 5
Cool briefly and cut into squares.
Tunisian tajine is an egg-based baked dish, unlike Morocco's slow-cooked stew of the same name.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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