Tajin Sibnekh
Tajin sibnekh is sort of a Tunisian chicken and egg bake; similar to an Italian frittata. The egg bake contains chicken, potatoes, peas, spinach, eggs, and Tunisian seasonings such as harissa ans ras el hanout.
Equipment
- 9” x 13” glass baking dish
Ingredients
- 1/4 cup vegetable oil
- 2 potatoes peeled and cubed
- 8 oz boneless skinless chicken breast cubed
- 1 red onion diced
- 1 tbsp harissa
- 1 1/2 tsp ras el hanout
- 1/2 cup water
- 2 tbsp tomato sauce
- 1 tbsp butter
- 1 bunch spinach
- 8 large eggs beaten
- 1 cup peas
- 1/3 cup parmesan cheese
- salt and pepper to taste
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Fry the potatoes until golden brown; about 8 minutes. Remove from the pan.
- Add in the chicken and onions. Sauté for 6 minutes.
- Add in the harissa, tomato sauce, ras el hanout, butter, and water. Bring to a simmer.
- Turn off the heat and stir in the spinach. Let cool.
- In a large bowl, mix the beaten egg, peas, parmesan cheese, salt, and pepper.
- Stir in the cooled chicken and spinach from the sauté pan and the fried potatoes.
- Preheat the oven to 400 degrees. Grease a 9” x 13” glass baking dish. Pour in the egg mixture.
- Bake for 20 minutes until the center is firm. Let rest for 10 minutes before serving.
