This is a Tunisian egg dish that I learned from my mother in law on one of my trips to Tunisia. It can be made with liver (like my mother in law uses), chicken, lamb or even just vegetables. I prefer chicken.
1/3 cup (85ml) vegetable oil
2 potatoes, peeled and cubed
250g diced chicken breast meat
1 large onion, diced
1 tablespoon harissa
1 1/2 teaspoons ras el hanout
1/2 cup (125ml) water
1 1/2 tablespoons tomato paste
1 bunch fresh spinach, washed and chopped
1 cup frozen peas
1/3 cup (40g) Parmesan cheese
1 pinch salt and pepper to taste
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Preheat oven to 200 degrees C. Grease a 23x33 cm casserole dish.
Heat the vegetable oil in a large frypan 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 paste 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 casserole dish.
Cook in 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.
Harissa is a North African hot chilli sauce whose main ingredients are Piri piri chillies, tomatoes and paprika. Crushed chillies with paprika can be used as a substitute.
Ras el Hanout
Ras el hanout is a popular blend of herbs and spices used across North Africa, typically made up of cardamom, clove, cinnamon, ground chillies, coriander, cumin, nutmeg, peppercorn and turmeric.