Table of Contents
About This Tunisian Chicken and Eggs Recipe
The Tunisian tagine is not an ordinary egg dish, it is very flavorful with a distinct and heady blend of North African spices; just what you need to wake your taste buds up.
When people hear tagine, the thing that comes to mind is the Moroccan dish cooked in a clay pot with a domed lid, but the Tunisian tagine locally known as “tajin sibnekh” is totally different. It is an egg dish baked with potatoes, meat, cheese, vegetables, herbs and North African spices, similar to an Italian frittata or Spanish tortilla.
It is usually served as a starter in the region, but it can serve as a complete meal, as it is filling and quite nutritious too. The Tunisian frittata is rich protein and carbohydrates as well as vitamins and minerals from the additional vegetables and herbs.
How To Make Tajin Sibnekh
Feel free to be creative with the Tajin Sibnekh (Tunisian tagine). You can add any fish or meat to the dish. You may choose to omit the animal protein to make a vegetarian dish. I added peas, but other vegetables can also go into the Tunisian frittata, similar to the Italian ones. You can eat it hot or cold too.
Want to warm up left-over Tajin Sibnekh? Be careful with the heat so you’re not left with rubbery eggs. Place the tagine in a microwave safe plate and cover with a damp paper towel. Heat it up for not more than 1 minute and enjoy.
This is such a quick and easy recipe to make, I hope you enjoy this unique Tajin Sibnekh!
Tajin Sibnekh
Ingredients
- 1/3 cup vegetable oil
- 2 potatoes, peeled and cubed
- 8 ounces diced chicken breast meat
- 1 large onion, diced
- 1 tablespoon harissa
- 1 1/2 teaspoons ras el hanout
- 1/2 cup water
- 1 1/2 tablespoons tomato sauce
- 1 tablespoon butter
- 1 bunch fresh spinach, washed and chopped
- 8 eggs
- 1 cup frozen peas
- 1/3 cup Parmesan cheese
- 1 pinch salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9x13 inch baking dish.
- Heat the vegetable oil in a large skillet 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 paper 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, tomato sauce, 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 the 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.
