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