Moroccan cuisine · Breakfast & Eggs

Tanjia Sbah bel Bayd

A small breakfast tajine of braised onions and olives in which eggs are poached directly in the sauce.

Ingredients · for 2 servings

• 3 onions
• 4 eggs
• 100 g green olives
• 1/2 preserved lemon
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 4 tbsp olive oil
• 1/2 bunch cilantro
• 1 flatbread (for serving)
• Salt, pepper

Instructions

1. Cut the onions into thin strips, pit the olives, and discard the flesh of the preserved lemon and finely dice the peel.
2. Warm the olive oil in a tajine or shallow pan and braise the onions covered over low heat for 12–15 min, until soft and pale golden.
3. Stir in the turmeric and ginger, toast for 1 min and pour in 100 ml water, then add the olives and preserved lemon.
4. Cook uncovered for 5 min, until the sauce turns creamy and a thin layer forms at the bottom; season with pepper and a little salt.
5. Press four hollows into the onions with the back of a spoon, slide in one egg each and cook covered for 6–8 min, until the whites are set and the yolks still soft.
6. Scatter with chopped cilantro and serve the tajine straight from the dish with warm flatbread for dipping.