Tajines are renowned for exotic-sounding combinations of things like spicy sausage, quinces, quail, large numbers of herbs and spices, pickled lemons, and dried fruit. Sometimes, I go to the effort and do things properly. Sometimes, I cut a few corners like below.
This is about the simplest one I’ve made to date - not in terms of total elapsed time, but simplest in preparation effort. Please note that it finishes fairly spicy.
Ingredients
- 400gm tin tomatoes
- 400gm tin red kidney beans
- tablespoon Moroccan Spice Mix
- teaspoon dried chilli flakes
- teaspoon minced garlic
- large handful chopped cacciatore salami (hot), chopped into small cubes
- half cup rice
- 200gm sliced roast beef
- Four eggs
Method: Combine tomatoes, beans, salami and spices in a saucepan. Simmer until beans start to fall to bits, add rice and beef. Simmer, adding water as needed and stirring until the rice is cooked. Add mixture to tajine, crack the eggs over it, then cover with tajine lid. Cook until eggs are solid, serve.
