Onion, olive and egg tagine with zatar

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If you thought tagines needed a special pot and hours of slow- cooking, think again. Here Erin serves up a vegetarian take on the Moroccan dish that can be whipped up in 10 minutes: ideal for breakfast, lunch or dinner. 

Erin’s colourful and creative vegetarian courses at Woodruffs cost £50, and include plenty of food and complimentary soft drinks. She will be hosting her next Natural Cookery School course at Harts Barn on 7 June. For more info, visit www.naturalcookeryschool.com

Yields6 Servings
 1 tbsp olive oil 1 tbsp butter 2 onions (finely sliced) 2 garlic cloves (finely chopped) ½ tsp powdered chilli 3-4 tbsp black olives (pitted and finely sliced) 4-6 eggs 1½ tsp zatar 1⁄2 tsp sugar
1

Heat the oil and butter in the base of a heavy bottom saucepan, stir in the onions, garlic and sugar and sauté for 5-8 minutes until the onion has softened and turned golden brown.

2

Stir in the chilli powder and the olives, allow them to cook for 1 minute, then season with salt and pepper.

3

Push the olive and onion mixture aside to create 4 wells and crack the eggs into them. Place a lid or large plate over the frying pan and cook gently for 4-5 minutes, until the whites of the eggs are firm and the yolks still runny. Sprinkle the zatar over the top and serve.

CategoryCuisine

Ingredients

 1 tbsp olive oil 1 tbsp butter 2 onions (finely sliced) 2 garlic cloves (finely chopped) ½ tsp powdered chilli 3-4 tbsp black olives (pitted and finely sliced) 4-6 eggs 1½ tsp zatar 1⁄2 tsp sugar

Directions

1

Heat the oil and butter in the base of a heavy bottom saucepan, stir in the onions, garlic and sugar and sauté for 5-8 minutes until the onion has softened and turned golden brown.

2

Stir in the chilli powder and the olives, allow them to cook for 1 minute, then season with salt and pepper.

3

Push the olive and onion mixture aside to create 4 wells and crack the eggs into them. Place a lid or large plate over the frying pan and cook gently for 4-5 minutes, until the whites of the eggs are firm and the yolks still runny. Sprinkle the zatar over the top and serve.

Onion, olive and egg tagine with zatar