This is a Tunisian egg dish that I learned from my mother in law on one of my trips to Tunisia. It can be made with liver (like my mother in law uses), chicken, lamb, or even just vegetables. I prefer chicken.

prep:
30 mins
cook:
35 mins
total:
1 hr 30 mins
additional:
25 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

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  • Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

  • Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.

  • Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

Nutrition Facts

190.82 calories; 11.37 g protein; 10.8 g carbohydrates; 11.7 g fat; 139.27 mg cholesterol; 153.16 mg sodium.Full Nutrition


Reviews (7)

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Most helpful positive review

96822
08/24/2009
I love Tajin! It's basically the same as the Italian frtitta-- chicken/meat veggies and cheese all held together by a cheese and eggs= tons of flavor! This recipe looks pretty authentic. You can also take out the chicken/meat and add more vegetables (broccoli carrots peas eggplant etc..) and make it vegetarian. You can sneak in the veggies by pureeing them picky eaters (for example some little ones) won't know the difference. After you bake it cut it into squares. The left-over squares can be reheated or eaten cold right out of the fridge. Thanks for sharing this delicious recipe!
(15)

Most helpful critical review

TUNISIANSWIFE
01/21/2012
this was very good. I did add 1/2 tsp. more of the ras el hanout. I didn't taste the spinach although it did add nice color and is healthy. I think next time I would add parsley instead for more flavor. I cheated and used the pre-packaged hash browns and it worked nicely. You could also substitute lamb for the chicken. Reminds me of my sister-in-law's cooking and my wonderful visits to Tunisia. thanks for the great recipe; hubby loved it. Had bought carrots and peas so used that instead; pretty color.
(3)
8 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 3
96822
08/24/2009
I love Tajin! It's basically the same as the Italian frtitta-- chicken/meat veggies and cheese all held together by a cheese and eggs= tons of flavor! This recipe looks pretty authentic. You can also take out the chicken/meat and add more vegetables (broccoli carrots peas eggplant etc..) and make it vegetarian. You can sneak in the veggies by pureeing them picky eaters (for example some little ones) won't know the difference. After you bake it cut it into squares. The left-over squares can be reheated or eaten cold right out of the fridge. Thanks for sharing this delicious recipe!
(15)
TUNISIANSWIFE
01/21/2012
this was very good. I did add 1/2 tsp. more of the ras el hanout. I didn't taste the spinach although it did add nice color and is healthy. I think next time I would add parsley instead for more flavor. I cheated and used the pre-packaged hash browns and it worked nicely. You could also substitute lamb for the chicken. Reminds me of my sister-in-law's cooking and my wonderful visits to Tunisia. thanks for the great recipe; hubby loved it. Had bought carrots and peas so used that instead; pretty color.
(3)
teachmeyoga
11/22/2011
Pretty tasty! I feel like the meat could be seasoned a bit more and perhaps the potatoes before its all combined. Otherwise great dish for a family meal night.
(1)
Amber Dawn
11/21/2014
I live in Tunisia and my husband is Tunisian. This recipe is spot on and hubby complimented my Tajin skills! I used parsley instead of spinach and omitted the peas. What else.. oh yeah I'm making it again tonight with dinner!
(1)
Karen
03/01/2016
I learned how to make this 5 yrs ago when I married my husband who is from Tunisia. It is a very easy recipe to do. I love it and goes best with chicken I must agree. I make it quite often along with tunisian dish called bric. Make it every night during Ramadon. Try it and guarantee it will be a favorite for you too.
Allyssa
11/14/2013
Tajin has always been one of my favourite Tunisian foods and I've watched many friends make it. I would give my finished tajin a 5 star rating but I didn't exactly follow this recipe. I used this concoction as a base and then took ideas from time in my Tunisian friends' kitchens. What I made was LOVED by many different families of Tunisian friends -- "oh Allyssa benina y'sr bilhuq!" ("Oh Allyssa very delicious really!") Here's what I changed: - about 2.5 tsp ras el hanout - added about 0.5 tsp tumeric - put in no harissa - no water - no tomato sauce - no peas - added about 1.5 times the spinach - added more than a pinch of salt. I followed the direction as given but ended up mixing the potatoes back into the chicken and spinach mixture. It was all nice and moist. This is where I tasted and added some more salt and ras el hanout. Just before baking I added a few table wedges of "laughing cow" style cheese as I'd seen friend do in the past. I will definitely make this modified version again!
Amy B
09/05/2017
THIS WAS AWESOME! We're always tight on time in the morning and I was looking for a hearty breakfast that I could make in advance and quickly reheat. This recipe really fit the bill! I made some changes to the spices given what I had on hand-- using parsley oregano and cumin instead. I am sure it would have been even better if I used the more authentic spices and will definitely make this recipe to specifications in the future.