Juicy, sweet, sun-ripened peppers feature heavily in the cuisine of Morocco. The tagine is one of those dishes you’ll find in Morocco at street stalls, bus stations, and cafés. Quick, easy and colourful, it is a great dish for lunch or a tasty snack. Serve with warmed flat breads or pita bread.
2 tablespoons olive oil or ghee
1 onion, halved lengthways and sliced
2–3 garlic cloves, chopped
1–2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 (bell) peppers (green, red and yellow), deseeded and cut into slices
2 tablespoons green olives, pitted and finely sliced
Sea salt and freshly ground black pepper
4–6 very fresh eggs
1 teaspoon paprika or dried red chilli/hot red pepper flakes
Leaves from a small bunch of fresh flat leaf parsley, coarsely chopped
Warmed flatbreads, to serve
Heat the olive oil in the base of a tagine, flameproof baking dish heavy-based frying pan/skillet. Add the onions, garlic, coriander and cumin seeds and sauté, stirring, until the onions begin to soften. Toss in the peppers and olives and sauté until they begin colour. Season well with salt and pepper.
Using your spoon, push aside the peppers to form little pockets for the eggs. Crack the eggs in the pockets and cover for 4–5 minutes until the eggs are cooked. Scatter the paprika over the top and sprinkle with the parsley. Serve immediately from the tagine or pan, with warmed flatbread on the side.
Excerpted from Home-Grown Harvest, published by Ryland Peters & Small (CAN $27.95). Photography © Ryland Peters & Small. Used with permission from the publisher.
This original recipe article first appeared in the Fall 2019 issue of City Style and Living Magazine.
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