Name: Tagine d'Œufs Amazigh
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 large eggs; 3 ripe tomatoes, grated or finely chopped; 1 red or green sweet pepper, finely diced; 1 small onion, finely chopped; 2 garlic cloves, minced; 3 tbsp extra-virgin olive oil; 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp turmeric; 1/4 tsp ground black pepper; 1 small pinch cayenne or harissa, optional; Sea salt, to taste; 2 tbsp chopped fresh coriander; Round khobz, for serving

Question 1

Can I make Moroccan egg tagine without a clay tagine?

Accepted Answer

Yes, make Moroccan egg tagine in a heavy lidded skillet if you do not have a clay tagine. Keep the heat low, soften the onion and sweet pepper gently, reduce the tomato sauce first, then cover the skillet for 5 to 7 minutes to set the eggs.

Question 2

How do I know when the eggs are done in Tagine d'Oeufs Amazigh?

Accepted Answer

The eggs in Tagine d'Oeufs Amazigh are done when the whites are just set and the yolks still tremble when the pan moves. After cracking four large eggs into hollows in the reduced tomato-pepper sauce, cover and cook them for 5 to 7 minutes.

Question 3

Why is my Moroccan egg tagine watery?

Accepted Answer

Moroccan egg tagine turns watery when the grated tomato sauce has not reduced enough before the eggs are added. Cook the tomatoes uncovered over low heat for 12 to 15 minutes, until the sauce thickens and extra-virgin olive oil shines at the edges.

Question 4

Can I make the tomato sauce for Moroccan egg tagine ahead of time?

Accepted Answer

Yes, cook the tomato, sweet pepper, onion, garlic, cumin, paprika, turmeric, and olive oil sauce up to one day ahead. Refrigerate the sauce, rewarm it gently over low heat, then crack in the eggs just before serving so the yolks stay soft.

Question 5

What can I substitute for fresh tomatoes in Moroccan egg tagine?

Accepted Answer

Use good canned whole tomatoes when fresh tomatoes are pale, firm, or bland. Crush or grate the canned whole tomatoes before cooking, then simmer the tomato-pepper sauce uncovered until it thickens and the olive oil begins to shine around the edges.

Question 6

What should I serve with Tagine d'Oeufs Amazigh?

Accepted Answer

Serve Tagine d'Oeufs Amazigh with round khobz, the Moroccan bread used to scoop the glossy tomato-pepper sauce and soft egg yolks directly from the vessel. This recipe is designed as a breakfast table dish for bread, not rice.

Culinary Explorer

Tagine d'Œufs Amazigh

Ingredients

eggs

ripe tomatoes

red or green sweet pepper

Where cooking meets culture.

Ingredient	Quantity
eggs	4 large
ripe tomatoesgrated or finely chopped	3
red or green sweet pepperfinely diced	1