Tunisian Tajine (Baked Egg, Potato and Gruyère Slice) with Herbs
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Ingredients
- 400 g potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves
- 6 eggs
- 100 g gruyère cheese, grated
- 3 tbsp flat-leaf parsley, chopped
- 1 tsp caraway seeds
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 21.1 g
- Carbohydrate
- 19.6 g
- of which sugars
- 3.4 g
- Fat
- 23.4 g
- of which saturates
- 8.4 g
- Fibre
- 3.1 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Boil the potatoes for 10 minutes until just tender, then drain.
- 2
Heat the olive oil in an ovenproof frying pan and cook the onion for 6 minutes until soft, then stir in the garlic and caraway seeds and cook for 1 minute.
- 3
Stir in the potatoes, then whisk the eggs with the gruyère and parsley and pour over the potato mixture.
- 4
Transfer to the oven and bake for 20-25 minutes, until just set and golden on top.
- 5
Rest for 5 minutes, then cut into wedges to serve.
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