Recipes Mains:

Tagine Baked Eggs

Scott Edwards
Tagine Baked Eggs

The Ingredients

For the Chili Paste:
1 large pasilla chili
5 cloves garlic
1 T sweet paprika
1 T pimenton
1 chili (aji dulce, serrano, thai bird etc.)
1 t cumin
1 t caraway
3 T grapeseed oil.

For the Tomato Sauce:
1/3 cup olive oil
2 pints yellow cherry tomatoes halved
1 yellow pepper medium diced
1 T tomato paste
1 T cumin

For the Cultured Buttermilk:
3 T buttermilk
1 cup whole milk

For the Herb Salad
2 radish, 1 bunch dill

Preserved lemons: 10 un-waxed lemons, kosher salt

3 eggs, 2 yolks

The Prep

Preserved lemons: Clean and sterilize a mason jar. Wash and dry the lemons. Juice half and the other half cut an x from the top all the way to the stem of the lemon while keeping the four pedals attached. Open each pedal and fill the lemon with kosher salt. After filling place each lemon in the jar, when all the lemons are inside fill the jar covering the lemons completely with lemon juice. Add the lid and fit lightly snug and let sit in a cool place for at least one month.

Cultured Buttermilk: Place the buttermilk and milk in a sterilized jar with a lid and let incubate for 24 hours until thick and sour, then refrigerate.

Chili Paste: put the dried chili in a bowl, cover with hot water and cover with plastic wrap. After 10 minutes, stem and seed the chili and cut into small pieces. Using a mortar and pestle (or food processor) pound the toasted cumin and caraway until fine. Then add the garlic cloves with a pinch of salt and pound to a paste. Next add the ground paprika, pimenton and grapeseed oil and grind till a paste forms.

For the eggs:  Heat the tagine on the stove top over a medium flame. Add the olive oil and the chili paste, use a spoon to disperse and fry in the oil. Next add the diced yellow pepper, garlic and spices and sauté for a minute. Then add the tomato paste and cook for another minute. Next add the cherry tomatoes and cover the tagine with the lid and reduce the heat to low. After 10 minutes remove the lid and check the sauce consistency, it should be the consistency of a pasta sauce. Next create a small well for each egg and drop them in the sauce randomly. Return the lid to the tagine and continue cooking just until the whites are set.

To garnish, slice the radish thinly on a mandolin and pick the dill off the stems. Toss with lemon juice and olive oil and place over the dish. Finally add a drizzle of the cultured buttermilk and some thinly sliced preserved lemon rind (white inner pith removed).

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