Tajine Tunisien (Baked Egg and Meat Dish) (Tajine Tounsi)

Name: Tajine Tunisien (Baked Egg and Meat Dish) (Tajine Tounsi)
Yield: 4
Cuisine: Tunisia
Ingredients: Olive oil — 3 tbsp (45 ml); Onion, finely chopped — 1; Minced lamb or beef — 300 g (10 oz); Garlic cloves, minced — 2; Ground caraway — 1 tsp; Harissa — 1/2 tsp; Cooked chickpeas — 150 g (5 oz); Large eggs — 6; Grated cheese (such as Gruyère or a mild hard cheese) — 100 g (1 cup); Fresh parsley, chopped — 2 tbsp; Salt — 1/2 tsp; Black pepper — 1/4 tsp

The Quirky Foodster Team

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Servings

Ingredients

Olive oil — 3 tbsp (45 ml)
Onion, finely chopped — 1
Minced lamb or beef — 300 g (10 oz)
Garlic cloves, minced — 2
Ground caraway — 1 tsp
Harissa — 1/2 tsp
Cooked chickpeas — 150 g (5 oz)
Large eggs — 6
Grated cheese (such as Gruyère or a mild hard cheese) — 100 g (1 cup)
Fresh parsley, chopped — 2 tbsp
Salt — 1/2 tsp
Black pepper — 1/4 tsp

Method

Preheat the oven to 180°C (350°F) and grease a baking dish.
Heat the olive oil in a frying pan over medium heat and fry the onion for 5 minutes until softened.
Add the minced meat and cook, breaking it up, for 7–8 minutes until browned.
Stir in the garlic, caraway and harissa, and cook for 1 minute, then remove from the heat and let cool slightly.
In a large mixing bowl, whisk the eggs, then stir in the cooked meat mixture, chickpeas, grated cheese, parsley, salt and pepper until well combined.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 30–35 minutes until set, puffed and golden brown on top.
Let cool for 10 minutes before cutting into squares to serve, warm or at room temperature.

Introduction: Despite its name, Tunisian tajine bears little resemblance to the Moroccan stew of the same name — it's
closer to a thick, baked frittata, combining minced meat, cheese, herbs and eggs, baked until set and
sliced into squares, often served at celebrations.

Cultural Background: Despite its name, Tunisian tajine bears little resemblance to the Moroccan stew of the same name — it's
closer to a thick, baked frittata, combining minced meat, cheese, herbs and eggs, baked until set and
sliced into squares, often served at celebrations.

Tips: Let the meat mixture cool slightly before combining with the eggs, so it doesn't start cooking them prematurely. This dish firms up as it cools, making it easy to cut into neat squares, so don't skip the resting time.

Variations: Add cooked, diced potato for a heartier version. Use a mix of grated cheeses for extra flavour. A vegetarian version can be made by omitting the meat and doubling the chickpeas, along with sautéed
vegetables such as zucchini or spinach.

Vegetarian Tajine: Omit the minced meat. Sauté the onion as directed, then add 300 g (2 cups) diced
zucchini or spinach and cook until softened, along with the garlic, caraway and harissa. Increase the
chickpeas to 300 g (2 cups). Combine with the eggs, cheese, parsley, salt and pepper and bake exactly as
directed.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a 160°C (325°F) oven for 10–12 minutes, or serve at room temperature, as is traditional.

FAQs:

Q: Is this the same as a Moroccan tajine?

A: No — despite sharing a name, Tunisian tajine is a baked, frittata-like egg dish, quite different from the Moroccan slow-cooked stew.

Q: Can I make it ahead?

A: Yes, it keeps well and is often served at room temperature, making it convenient for gatherings.

Q: What's a good cheese to use?

A: A mild, meltable hard cheese like Gruyère or a similar alternative works well.