Prepare time: 30 min
Cook: 40 min
Ready in: 1 hr 10 min
This is a Tunisian egg dish that I learned from my best friend on one of my trips to Tunisia. It can be made with the liver (my best friend uses it), chicken, lamb, or even just vegetables. I prefer chicken.
- 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
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9×13 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.