Tunisian tajine

Tunisian tajine : Tunisian baked egg casserole.

Ingredients

• 300 g boneless chicken in small pieces
• 300 g peeled potatoes, diced
• 300 g eggs without shells
• 80 g grated cheese
• 100 g finely sliced onion
• 25 g washed parsley, chopped
• 30 g olive oil
• 2 g paprika
• 4 g salt

Preparation

Wash, drain and prepare boneless chicken in small pieces, peeled potatoes, diced, finely sliced onion, washed parsley, chopped. Cut evenly for consistent cooking.

Simmer peeled potatoes, diced in a pan of water for about 12 minutes until tender.

Heat the allotted oil and sauté boneless chicken in small pieces, finely sliced onion, olive oil over medium heat for 10 minutes, stirring without burning.

Let boneless chicken in small pieces, finely sliced onion cool for about 10 minutes before proceeding; do not add a piping-hot filling to eggs or delicate pastry.

Combine eggs without shells, grated cheese, washed parsley, chopped, paprika, salt, boneless chicken in small pieces, finely sliced onion, peeled potatoes, diced in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Preheat the oven to 180 °C. Bake in a suitable dish for about 30 minutes, checking the colour and the centre.

Check that the centre is set with no liquid egg; the top may brown before the middle is fully cooked.

Rest for 10 minutes before cutting or portioning. This brief rest stabilises the texture without drying the food.