Moroccan food is bold, colourful and tasty, so is this dish. Onion, Olive and Egg Tagine with Zahtar aims to please. The combination of onions, olives and Moroccan spice blend, zahtar delivers deep flavour with minimal cooking time. Tonight for dinner I paired this with a Moroccan inspired carrot salad, steamed new potatoes that had only seen hours of daylight and fresh salad leaves from the dirt to the sink in seconds. The eggs came from one of my volunteers at the community garden that I manage in Tewkesbury. Far away flavours matched with home grown food.
Onion, Olive and Egg Tagine with Zahtar
1 tbsp olive oil
1 tbsp butter
2 onions, thinly sliced
2 cloves garlic, finely chopped
1/2 tsp sugar
1/2 tsp chilli powder
3-4 tbsp black olives, the black wrinkled kind, pitted and finely sliced
1 1/2 tsp zahtar
- Heat the oil and butter in the base of a tagine or in a heavy bottom saucepan, stir in the onions, garlic and sugar and saute for 5-8 minutes until the onion has softened and turned golden brown.
- Stir in the chilli powder and the olives, allow them to cook for 1 minutes, then season with salt and pepper.
- Push the olive and onion mixture aside to create 4 wells and crack the eggs into them. Put the lid on the tagine and cook gently for 4-5 minutes, until the whites of the eggs are firm. Sprinkle the zahtar over the top and serve.