Tajin Sibnekh (Tunisian Chicken and Eggs)

Tajin Sibnekh (Tunisian Chicken and Eggs)

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 30 m
Asma Khalfaoui
Recipe by  Asma Khalfaoui

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.

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Reviews (4)

Rate This Recipe
96822
14

96822

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!

TUNISIANSWIFE
2

TUNISIANSWIFE

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.

teachmeyoga
1

teachmeyoga

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 11.4 g
  • 4%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 156 mg
  • 52%
  • Sodium
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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