List of Moroccan Cities by Population

moroccan vegetable tagine: three pepper tagine with eggs

This is one of those dishes you’ll find in Morocco at street stalls, bus stations and working men’s cafes. Quick, easy and colorful, it is a great dish for lunch or a tasty snack, served with warmed flatbread.

INGREDIENTS

• 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 peppers (green, red and yellow), deseeded and cut into slices
• 2 tablespoons green olives, stoned and finely sliced
• sea salt and freshly ground black pepper
• 4–6 very fresh eggs
• 1 teaspoon paprika or dried red chilli flakes
• leaves from a small bunch of flat-leaf parsley, coarsely chopped
• warmed flatbreads, to serve

Serves 4–6

METHOD

Heat the oil in the base of a tagine, flameproof baking dish or heavy-based frying pan. Add the onions, garlic, cumin, and coriander seeds and sauté, stirring, until the onions begin to soften. Toss in the peppers and olives and sauté until they begin to color. 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.

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