Tunisian Chicken and Eggs (Tajine Sibnekh)

    Tunisian Chicken and Eggs (Tajine Sibnekh)

    Recipe Picture:Tunisian Chicken and Eggs (Tajine Sibnekh)
    1

    Tunisian Chicken and Eggs (Tajine Sibnekh)

    (7)
    1hour5min


    13 people made this

    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.

    Ingredients
    Serves: 12 

    • 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
    • 20g butter
    • 1 bunch fresh spinach, washed and chopped
    • 8 eggs
    • 1 cup frozen peas
    • 1/3 cup (40g) Parmesan cheese
    • 1 pinch salt and pepper to taste

    Directions
    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 200 degrees C. Grease a 23x33 cm casserole dish.
    2. 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.
    3. 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.
    4. 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

    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.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    by
    15

    I love Tajin! It's basically the same as the Italian frtitta-- chicken/meat, veggies, and cheese all held together by a cheese and eggs= tons of flavor! This recipe looks pretty authentic. You can also take out the chicken/meat and add more vegetables (broccoli, carrots, peas, eggplant etc..) and make it vegetarian. You can sneak in the veggies by pureeing them, picky eaters (for example, some little ones) won't know the difference. After you bake it, cut it into squares. The left-over squares can be reheated or eaten cold right out of the fridge. Thanks for sharing this delicious recipe!  -  22 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    2

    this was very good. I did add 1/2 tsp. more of the ras el hanout. I didn't taste the spinach, although it did add nice color and is healthy. I think next time I would add parsley instead for more flavor. I cheated and used the pre-packaged hash browns and it worked nicely. You could also substitute lamb for the chicken. Reminds me of my sister-in-law's cooking and my wonderful visits to Tunisia. thanks for the great recipe; hubby loved it. Had bought carrots and peas so used that instead; pretty color.  -  21 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    1

    I live in Tunisia, and my husband is Tunisian. This recipe is spot on and hubby complimented my Tajin skills! I used parsley instead of spinach and omitted the peas. What else.. oh yeah, I'm making it again tonight with dinner!  -  21 Nov 2014  (Review from Allrecipes USA and Canada)

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