Tunisian Tajine

Ingredients

• 10 units Eggs (medium-sized eggs)
• 2 pieces Potatoes (large, peeled and diced)
• 300 g Chicken breast (cut into small cubes)
• 1 piece Onion (coarsely chopped)
• 2 tablespoons Fresh parsley (chopped)
• 100 g Grated cheese (emmental) (grated)
• 6 pieces Spreadable cheese like The Laughing Cow (cut into small cubes)
• 2 cloves Garlic (minced)
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground black pepper
• 1 teaspoon Fine salt
• 2 tablespoons Sunflower oil (for cooking)
• 1 teaspoon Baking powder (optional) (optional, to aerate the tajine)

Instructions

1. Prepare the potatoes

   Peel the potatoes, cut them into about 1 cm dice and fry them in a pan with a drizzle of oil until golden. You can steam or boil them for a less fatty version.

   Time: PT20M

2. Cut the chicken and aromatics

   Cut the chicken breasts into small cubes. Chop the onion, garlic and parsley.

   Time: PT10M

3. Sauté the chicken with aromatics

   Heat the sunflower oil in the pan, add the chicken, onion, garlic, turmeric, pepper and salt. Sauté over medium heat until the chicken is golden and the onion releases its juice.

   Time: PT15M

4. Simmer

   Reduce the heat and let simmer gently for about 15 minutes, until a thick sauce forms from the onion juice.

   Time: PT15M

5. Assemble the mixture

   In a large bowl, combine the potato dice, chicken and its sauce, parsley, grated cheese, and cubed spreadable cheese. Crack the eggs one by one over the bowl (to avoid shells) and gently mix until homogeneous. Add the baking powder if desired.

   Time: PT10M

6. Prepare the baking dish

   Lightly oil the oven‑proof dish to prevent the mixture from sticking.

   Time: PT5M

7. Bake

   Pour the mixture into the dish, smooth the surface and bake in a pre‑heated oven at 180°C for 40 minutes, until the top is nicely golden.

   Time: PT40M

   Temperature: 180°C

8. Rest and serve

   Remove the tajine from the oven, let rest for 5 minutes before cutting into squares and serving.

   Time: PT5M

Nutrition Facts

Calories

540

Protein

28 g

Carbohydrates

18 g

Fat

27 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Chicken breast: turkey
• Instead of Onion: shallot
• Instead of Fresh parsley: cilantro
• Instead of Grated cheese (emmental): gruyère
• Instead of Spreadable cheese like The Laughing Cow: cream cheese
• Instead of Garlic: garlic powder
• Instead of Turmeric powder: saffron
• Instead of Ground black pepper: white pepper
• Instead of Fine salt: sea salt
• Instead of Sunflower oil: olive oil
• Instead of Baking powder (optional): baking soda

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan
• Mixing bowl
• Wooden spatula
• Oven‑proof dish (ceramic or metal)
• Oven

Critical Steps — Do Not Skip

• Fry the potatoes until golden
• Do not add extra water while cooking the chicken (the onion already releases liquid)
• Crack the eggs one by one to avoid shells
• Bake at 180°C for 40 minutes to obtain a nice crust

Chef Tips from the Video

• Use olive oil for a more pronounced Mediterranean flavor.
• Add a pinch of sweet paprika with the turmeric for more color.
• Serve the tajine with a lemony green salad to balance the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the texture of the eggs and cheese deteriorates.

Room temperature: Leave at room temperature no more than 2 hours.

Make-Ahead Tips

• Prepare the mixture (without the eggs) the day before, keep it refrigerated and add the eggs on the day of cooking.
• The potatoes can be pre‑cooked in water or steam to reduce the amount of fat.