Shoof Book Jashe Tagine

Shoof Book Jashe Tagine
“Tagine” means dish cooked over two clay pots
This is a traditional meal served in North Africa (Southern Mediterranean), courtesy of Les Moulins Mahjoub

INGREDIENTS (Serves 4)
1 large onion, cut in slender pieces
5 fresh tomatoes, cut in slender pieces
3 green pepper, cut in slender pieces
3 cloves chopped garlic
3 spoonfuls  of Les Moulins Mahjoub extra virgin olive oil
1 spoonful of Les Moulins Mahjoub Traditional Harissa spread
1 teaspoon of ground coriander
4 eggs
Salt

PREPARATION

  1. Put a clay pot on fire (it would be “braised fire”)
  2. Put all of the cut vegetables, garlic, olive oil, and harissa spread all in the clay pot.
  3. Bring to a boil for ten minutes and add some salt & coriander.
  4. Lightly beat the eggs.
  5. Gently stir in the beaten eggs into the clay pot with wooden spoon, to ensure that all are evenly distributed in the liquid.
  6. Continue cooking with covered clay pot 4 minutes
  7. Check that eggs are cooked “limply”
  8. Stop the heat and serve!
Photo courtesy of Fine Cooking
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