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  • tagine eggeh

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    • Ingredients:

      2 Onions finely chopped  

      10 cloves Garlic finely chopped  

      415g Nutmeat chopped  

      1 1/2 tablespoons Tomato Purée  

      1 1/2 tablespoons Smoked Paprika  

      1 cup Broth  

      1 cup Cannellini Beans cooked 

      1 teaspoon vegan Butter 

      1 cup Parsley chopped  

      2 cups grated vegan cheese  

      1 cup breadcrumbs  

      4 vegan Eggs 

      1/4 teaspoon Cinnamon  

      2 tablespoons Olive Oil 

      Salt and Pepper 


      Serves: 4 Cook Time: 30-40 mins Prep Time: 20 mins Cuisine: Moroccan

    preheat oven to 180 C 

    In large wok/skillet, heat oil, and caramelise garlic and onions. Next, add nutmeat, cooking til golden. 

    Add tomato purée, smoked paprika, and broth and cook gently for a few minutes.  

    Add beans and simmer for 5 minutes to get a thick sauce. 

    Add 1/2 cup of grated vegan cheese, parsley, breadcrumbs and cinnamon, mix well. 

    Grease a large baking dish/roasting pan with butter. 

    Spoon in mixture into dish, adding remaining vegan cheese, and pour over beaten vegan eggs on top.  

    Bake for 30-45 minutes or until the top of the Tagine is lightly crisp and the eggs are set. Serve with a salad. 


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