Vegetable Tagine With Poached Eggs & Herbs

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 1/2

    tablespoon kosher salt, plus more to taste

  • 1/2

    tablespoon sweet paprika

  • 1/2

    tablespoon ground coriander

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon ground white pepper

  • 1/2

    teaspoon Aleppo pepper

  • 1/4

    cup olive oil, plus more for garnish

  • 2

    tablespoons chopped garlic

  • 2

    cups canned diced tomatoes, with juice

  • 6

    tablespoons tomato purée

  • 1/3

    cup tomato paste

  • 9

    small potatoes, cut into 3-by-1-inch pieces4 small shallots, halved lengthwise

  • 3

    tablespoons finely chopped flat-leaf parsley

  • 1 1/2

    tablespoons finely chopped cilantro

  • 2

    cups water

  • 1/4

    cup diced preserved lemon peel

  • 4

    eggs

  • Finely chopped chives, for garnish

  • Freshly ground black pepper

  • Half of lemon

Directions

In a small bowl, combine salt, paprika, coriander, cumin, white pepper and Aleppo pepper. Heat ¼ cup oil in a lidded large pot over high heat. Sauté garlic, canned tomatoes and tomato purée and paste with spice mixture until aromatic, about 2 minutes. Add potatoes, carrots, turnips, shallots, half of parsley, cilantro and 2 cups water to pot and bring to a simmer. Cook until vegetables soften and sauce thickens, 20 minutes. Stir in preserved lemon, cover pot and simmer until flavors meld, about 7 minutes. Crack eggs over top of stew, spacing them out evenly across the surface. Reduce heat to medium, cover pot and poach eggs until whites set but yolks remain runny, 5 minutes. Sprinkle with remaining parsley, chives, salt and pepper. To serve, ladle stew into 4 serving bowls and top each with a poached egg. Drizzle with olive oil and a squeeze of lemon.

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