Tajin Sibnekh (tunisian Chicken And Eggs)

Ingredients

• Servings: 12
• 1/3 cup vegetable oil
• 2 potatoes, peeled and cubed
• 8 ounces diced chicken breast meat
• 1 large onion, diced
• 1 tablespoon harissa
• 1 1/2 teaspoons ras el hanout
• 1/2 cup water
• 1 1/2 tablespoons tomato sauce
• 1 tablespoon butter
• 1 bunch fresh spinach, washed and chopped
• 8 eggs
• 1 cup frozen peas
• 1/3 cup parmesan cheese
• 1 pinch salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish.
• heat the vegetable oil in a large skillet 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 sauce, 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 baking dish.
• bake 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.