Description
This Tunisian tuna tajine style casserole is a baked egg dish, closer to a frittata than a tagine. Potatoes, parsley, olives and cheese make it hearty, fragrant and practical—great for dinner, Ramadan starters, or lunchboxes.
Ingredients
Scale
- 1 can of tuna (well drained; keep the oil to sauté the onion)
- 6 eggs
- 1/2 bunch of chopped parsley
- 2 medium potatoes (cut into small cubes)
- 1 large onion, sliced
- 2 garlic cloves (grated)
- 1 handful of grated cheese
- 3 cheese triangles (the laughing cow)
- 1 handful of green olives sliced
- 1/4 tsp salt (to taste)
- 1/4 tsp black pepper
- 1/2 tsp tabel
- 1/2 tsp turmeric
Instructions
- Cook the potato cubes starting in cold salted water over low heat, so the potatoes don’t crumble too much and don’t melt into the water. Drain and let cool.
- Sauté the onions in the reserved tuna oil to give more flavour to the tajine.
- Once the onions are nicely golden, add the crushed garlic (germ removed), sauté for a few seconds, then remove from the heat.
- Transfer the onions and garlic to a bowl and add the cooked potato cubes, chopped parsley, drained tuna, cubed cheese triangles, grated cheese, and sliced olives.
- Lightly whisk the eggs and add a little salt, black pepper, turmeric, and tabel spice, or ground coriander.
- Add the seasoned eggs to the mixture and stir to combine everything.
- Pour into a baking dish and bake in a preheated oven at 180 °C for 20–25 minutes, or until a knife inserted comes out clean.
Notes
Cook time: 35–40 minutes
Potatoes 12–15 minutes
Oven 20–25 minutes
- Prep Time: 20 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1 serving
- Calories: 255 kcal