Tunisian Tajine with Potatoes and Eggs
This Tunisian tajine with potatoes and eggs is a comforting dish that will take you to the heart of Mediterranean flavors. Tunisian cuisine stands out from its Moroccan neighbor by its generous use of harissa, a chili paste that adds character, and often spicier dishes. To cook authentic Tunisian food, having ingredients like cumin, fresh parsley, and fruity olive oil on hand is key. Unlike the Moroccan clay-pot tajine, this is a fluffy oven-baked gratin where eggs nestle into tender potatoes. Perfect for a family dinner or gathering, it comes together quickly with simple everyday ingredients.
Ingredients
- Potatoes500 g
- Eggs4
- Red bell pepper1
- Tomato2
- Onion1
- Garlic2 cloves
- Olive oil3 tablespoons
- Harissa1 teaspoon
- Cumin1 teaspoon
- Salt1 pinch
- Black pepper1 pinch
- Fresh parsley2 tablespoons
- Grated cheese (optional)50 g
Instructions
- 1
Peel and slice the potatoes into rounds. Boil them in salted water for 10 minutes, then drain.
- 2
Blend the bell pepper, tomato, onion, garlic, harissa, cumin, salt, and pepper until smooth.
- 3
In an oven-safe skillet, heat the olive oil. Pour in the sauce and simmer for 10 minutes.
- 4
Add the cooked potatoes to the sauce and gently mix. Sprinkle with parsley and optional cheese.
- 5
Crack the eggs on top without stirring. Bake at 180°C (350°F) for 20-25 minutes, until the eggs are set.
- 6
Serve hot, straight from the skillet or unmolded, with fresh bread or a green salad.
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