Photo: Lily Banse
Tunisian Tagine
10 ingredients
Serves 6
openrecipes
Delicious baked egg dish - scrummy hot or cold. Traditionally served as a starter in our home or a nice light lunch dish. Ideal for packed lunches and picnics
Estimated Nutrition (whole recipe, rough)
549
Calories
43g
Protein
24g
Fat
42g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boneless, skinless chicken breast, diced
- 2 large potatoes, peeled and cut into small 1cm dice
- Oil
- 1 or 2 Garlic cloves, crushed
- 8 x free range eggs
- large handfull of fresh parsely, chopped
- Generous pinch of salt and pepper to taste
- 1tsp of parprika / cayenne pepper depending how spicy you like it.
- 1tsp Ground Tumeric
- 1/2tsp Cumin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes