Yes, for those of you who have ever paused and thought to yourselves, "What WILL I make for dinner tonight?" Here's your answer! This January you will get the chance to try out Moroccan recipes in your own homes. You know how most months have national themes, like "Aids Month" or "Black History Month"....well, this month I have decided my blog theme will be "Recipe Corner in Jenny's Kuzina." Or as you call it, The Kitchen.
Today's lesson can be prepared for breakfast, lunch or dinner! How convenient, you might be thinking! And not to worry if you don't have the proper "Moroccan cookware" or "tajine" as they are called here. You can make do with a regular baking dish!
Jenny's Egg Tajine
You will need:
3-4 tomatoes, skin peeled and chopped
4 eggs
olive oil or argan oil (mom and dad, that is the liquid inside the peanut butter jar that is sitting on your kitchen countertop)
3-4 cloves of garlic, chopped
cilantro, chopped finely
cumin
coriander
salt and pepper
peas: optional
To prepare:
Don't forget to peel the skin off and chop the tomatoes on a plate so the juices are retained. Chop the cilantro, or if you prefer, parsley. Chop the garlic and saute it briefly in a fair-sized pool of olive or argan oil. Add the tomatoes, cilantro or parsley, coriander, cumin, salt and pepper. I usually just grab a few pinchfuls of the spices, so don't be shy. Cook until thickened but still saucelike. (Optional: add a handful of peas before adding the eggs.) Carefully break the eggs into the sauce, each egg in its own "corner" of the dish. They might seem to stay liquid a long time, but that's how it cooks. The eggs will be done when the yolks are gelled on the bottom and a little runny on top. Sprinkle the eggs with more cumin and serve!
To eat:
Either with hands or forks. I break up bread and scoop up the food onto the bread, but you could eat it with a fork and have break on the side. Or, figure something else out!
Let me know how this one turns out for you and good luck! Stay tuned for next recipe.
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