Veggie Quickie #3: Morrocan Tagine


I’m aware that tagine and quickie are an oxymoron: tagine is a slow-cooking Moroccan stew. 

This is a cheat veggie tagine/tchoutchouka type quickie. Simple to cook, five main ingredients, ready in 20 minutes tops: you can’t lose, and you’re in for an unexpected treat.

2 people

  • 1 aubergine (or 2 organic red peppers)
  • 1 big red onion
  • 1 clove garlic
  • 4 eggs
  • 350 ml. organic passata (from Sainsbury’s, my favourite)
  • 1 heap teaspoon ras-al-hanout (or 1/2 cumin, 1/2 ginger, 1/2 coriander)
  • 1 generous squirt of harissa (or any other red chilli spice device)
  • olive oil
  • salt, pepper

Dice the aubergine. Cut the onion in half and then slice it. Chop the garlic finely. Sweat the onion and garlic in 2 tablespoons of olive oil. Add the aubergine. Cook for 5 minutes.

Add the passata and let it cook on medium heat for another 5 minutes. Mix in the spices and harissa.

Break the eggs on top of your sauce and cover. Leave to cook on low heat for 5 minutes or until whites are cooked but yolks are still soft.

Salt, pepper, a bit of olive and maybe some chopped flat parsley if available.

Serve with instant wholemeal couscous (prepared in 5 minutes).


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