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ABOUT THIS RECIPE:
Egg Tagine With Messlalla Olives is an easy and delicious dish commonly eaten in the Meknes Region of Morocco.
This easy tagine features green olives that are been marinated with aromatic spices and herbs, then topped with eggs. The resulting dish is fragrant, comforting, and deeply satisfying.
The combination of flavors in this dish culminates in a rich and savory taste that is sure to please everyone. The egg tagine should be served hot, with the eggs cooked to a soft consistency. It is traditionally enjoyed with bread, but feel free to eat it on top of rice or with a side salad.
Ingredients
“For the olives
Water to boil the olives
250g (1 1/2 cup) pitted Meslalla olives, or other green olives such as castelvetrano or manzanilla
For the chermoula
2 tablespoons olive oil
2 tablespoons parsley and cilantro, finely chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder (or to taste)
1 teaspoon paprika
1/2 teaspoon salt
2 teaspoons grated garlic
1 tablespoon lemon juice
60ml (1/4 cup) water
For the egg tagine
1 tablespoon vegetable oil
5 eggs
A pinch of salt”
“Step 1: Preparing the olives
1- Fill up a pot with water and add the olives. Bring to a boil, then cook for 7 minutes.
2- Strain the olives, then set them aside.
Step 2: Preparing the chermoula
1- Add the olive oil in a skillet or pot.
2- Add the herbs, cumin, chili powder, paprika, salt, grated garlic, and lemon juice. Stir to combine.
3- Turn on the heat to medium-low and cook for 3 minutes.
4- Add the water, cover the pot, and cook until the herbs are tender (about 5 minutes).
5- Add the strained olives to the chermoula and stir to combine. Cook until the olives absorb the chermoula (about 3 minutes).
Step 3: Cooking the eggs
1- Heat up the oil in a tagine or skillet over medium heat.
2- Add the marinated olives to the tagine.
3- Add the eggs in the tagine (or skillet). Sprinkle salt on top of each egg.
4- Cover the tagine and allow it to cook until the eggs are done to your likeness.
5- Serve the tagine warm with bread.”