EGG TAGINE WITH OLIVES, ONIONS AND CILANTRO
3 tomatoes, peeled, seeded and coarsely chopped
20 green olives, pitted
2 tablespoons olive oil
2 onions, finely chopped
1/2 teaspoon sugar
2 cloves garlic, minced
1 bay leaf
8 eggs
1/4 cup minced cilantro (plus additional for garnish)
2 teaspoons ground cumin
Salt and freshly ground black pepper (to taste)
warm crusty bread (for serving)
Place the tomatoes in a colander to drain.
Meanwhile, bring a small saucepan of water to a boil. Add the olives and blanch for 1 minute. Drain and set aside to cool slightly. When cool enough to handle, coarsely chop the olives; set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onions, olives and sugar and cook, stirring occasionally, for 8 to 10 minutes.
Add the drained tomatoes, garlic and bay leaf and, using a fork, mash the tomatoes and olives slightly. Simmer the mixture, uncovered, stirring occasionally, until the liquid evaporates, 15 to 20 minutes. Remove and discard the bay leaf.
Meanwhile, in a medium bowl, combine the eggs, cilantro, cumin and salt and pepper to taste. Set aside.
When the liquid has evaporated from the tomato-olive mixture, add the egg mixture to the simmering sauce and cook, stirring gently, just until the eggs set.
Carefully transfer the mixture to a serving dish and garnish with cilantro leaves. Serve immediately with warm crusty bread.
Servings: 4-6
Adapted from source: Cooking at the Kasbah by Kitty Morse and Laurie Smith
3 tomatoes, peeled, seeded and coarsely chopped
20 green olives, pitted
2 tablespoons olive oil
2 onions, finely chopped
1/2 teaspoon sugar
2 cloves garlic, minced
1 bay leaf
8 eggs
1/4 cup minced cilantro (plus additional for garnish)
2 teaspoons ground cumin
Salt and freshly ground black pepper (to taste)
warm crusty bread (for serving)
Place the tomatoes in a colander to drain.
Meanwhile, bring a small saucepan of water to a boil. Add the olives and blanch for 1 minute. Drain and set aside to cool slightly. When cool enough to handle, coarsely chop the olives; set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onions, olives and sugar and cook, stirring occasionally, for 8 to 10 minutes.
Add the drained tomatoes, garlic and bay leaf and, using a fork, mash the tomatoes and olives slightly. Simmer the mixture, uncovered, stirring occasionally, until the liquid evaporates, 15 to 20 minutes. Remove and discard the bay leaf.
Meanwhile, in a medium bowl, combine the eggs, cilantro, cumin and salt and pepper to taste. Set aside.
When the liquid has evaporated from the tomato-olive mixture, add the egg mixture to the simmering sauce and cook, stirring gently, just until the eggs set.
Carefully transfer the mixture to a serving dish and garnish with cilantro leaves. Serve immediately with warm crusty bread.
Servings: 4-6
Adapted from source: Cooking at the Kasbah by Kitty Morse and Laurie Smith
MsgID: 3143110
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipe Swap - 2-25-07
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipe Swap - 2-25-07
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: International Recipe Swap - 2-25-07 |
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