I’ve never cooked in my Tagine before, but I was inspired by a post from my friend Barbara Munro Donnelly – see here.
3 lge Potatoes,
I lge Onion,
2 cloves garlicGarlic
2 tins chopped tomatoes
Half glass of red wine for the food (and a Large glass of red wine for me.)
Dash Worcestershire sauce
1 chicken stock cube
Tin red kidney beans
Eggs, 2 – 4 as you like
Dice potatoes bring to the boil in lightly salted water then immediately turn off the heat.
Leave in hot water with a lid on, these will be cooked by the time we’ve done the rest.
Dice onion and fry with crushed garlic and bacon and Chorizo and chili, no need for oil there is plenty in the bacon
Cook till onions are soft and the bacon is cooked.
Allow to simmer for a couple of minutes before adding the 2 tins of chopped toms and stock cube.
Season with black pepper
Don’t let it dry out.
Add water if needed.
Preheat oven to 200c.
Put the lot in your tagine or oven proof casserole pot (with lid.)
Make a well and break an egg into it, do with all your eggs.
Put the lid on and put in the oven till eggs are cooked about 20 mins.