Vegetable Tagine With Poached Eggs & Herbs

By ltrodrigu

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

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

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.