Tajine el bey

Name: Tajine el bey
Prep time: 35 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Cuisine: Tunisie
Ingredients: 400 g minced beef; 400 g washed spinach, chopped; 250 g drained ricotta; 300 g eggs without shells; 60 g grated cheese; 100 g finely sliced onion; 30 g olive oil; 4 g salt

Tajine el bey : Tunisian baked egg casserole.

Ingredients

400 g minced beef
400 g washed spinach, chopped
250 g drained ricotta
300 g eggs without shells
60 g grated cheese
100 g finely sliced onion
30 g olive oil
4 g salt

Preparation

Wash, drain and prepare lean minced beef, washed spinach, chopped, finely sliced onion. Cut evenly for consistent cooking.

Heat the allotted oil and sauté lean minced beef, finely sliced onion over medium heat for 10 minutes, stirring without burning.

Wilt the spinach over medium heat for 8 minutes, then drain and gently squeeze out excess water.

Divide the beaten eggs into three. Mix one part with the meat, one with ricotta and one with spinach; share the cheese and salt among all three.

In an oiled tin, spread the meat layer, then ricotta and finally spinach, using a clean spoon for each layer.

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.