March 20, 2010
This is the most delicious egg dish! These ingredients might seem like unusual combinations but they are a marvel in your mouth. I can’t wait to serve it in the summer with freshly picked tomatoes from the garden. If you can get you’re your hands on some good tomatoes this spring (I just found some yummy ones at the farmers market that were grown in Palm Desert) this would be a great starter for entertaining over Passover or Easter holidays.
Peggy showed us the technique for grating the tomatoes in our Moroccan cooking class. I had never prepared a tomato sauce this way but it opened up my eyes to so many possibilities. Whether you are making this Berber Omelet or tomato sauce from any region (i.e. Mexican salsa or marinara) it is a beautiful consistency and easy to do.
Garden note: I planted my “early girl” tomatoes this week.
Recipe by: Peggy Markel
Photos by: Blue Caleel
Serves 6 in one tagine
8 large tomatoes (grated)
5 cloves garlic (minced)
2 T parsley (chopped & mixed with cilantro)
2 T cilantro (chopped & mixed with parsley)
1 tsp ground black pepper
1 lg tsp salt
1 tsp ras al hanout
3 bay leaves
1-2 T olive oil
12 eggs (about 2 eggs/person served)
Grate the tomatoes into a large sauce pan or bottom of a tagine, Add garlic, parsley & cilantro mixture (saving a touch for garnish at the end), ground pepper, salt, ras al hanout, bay leaves and olive oil.
Cover and simmer all ingredients (on stove top or on a brazier) for about 10 minutes.
Crack the eggs one at a time directly into the tomato sauce inside the tagine. Continue to cook for another 5 minutes or so, until the eggs are cooked, but slightly runny inside. Add parsley and cilantro for garnish and serve out of the tagine.
