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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Barry Vera on . au. Moroccan cuisine. Fresh coriander is aka cilantro. Ingredients:
olive oil |
1 red onion, finely chopped |
1 teaspoon ground turmeric |
1 teaspoon ground coriander |
1 teaspoon ground paprika |
10 tomatoes, peeled & diced |
7 eggs, beaten |
1/2 cup coriander, chopped |
salt & freshly ground black pepper, to taste |
Directions:
1. Preheat oven to 180ºC.
2. Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
3. Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
4. Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
5. To serve, season well and drizzle with a little olive oil.
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