4 eggs, free range and organic if you can find
1 small red chili, chopped
1 medium red capsicum (bell pepper), sliced into small strips
1/2 Spanish onion, chopped
1 garlic clove, chopped
2 rushes of bacon, diced
1 1/2 tsp Moroccan spice mix (paprika, cumin, coriander seeds, cayenne pepper, oregano etc)
1 1/2 cups diced tomatoes, canned or fresh ( you can also used tomato passata sauce)
3 tbs olive oil
Fresh parsley & coriander, roughly chopped
Olive oil and dukkah to drizzle/sprinkle on top
1/2 tsp salt
1. Used a tagine pot to cook our tomato base and eggs but you can easily use a cast iron or any deep frying pan or saucepan with a lead, or an oven tray covered with foil.
2. Use a separate frying pan to brown off the bacon. We have a non-stick frying pan so no oil was needed as the bacon fried in its own melted fat drool. You can add a little oil at the start if using a different frying pan.
3. Saute onion, capsicum and chili in a tagine with 2 tablespoons of olive oil for 3-4 minutes on medium heat.
4. Sprinkle with a pinch of salt.
5. When bacon is nice and crispy, drain it on a paper towel before adding to the sauce, this will prevent the tagine from becoming too oily.
6. Add garlic and spices to the tagine and stir through for half a minute.
7. Add bacon and tomatoes, stir and cover with a tagine hood.
8. Cook on low heat for 12-15 minutes, giving it a stir a few times.
9. Using a spoon, make four wells in the tomato mix and crack an egg into each, letting the egg white spill over the edges. 10. Sprinkle each egg yolk with a little salt and pepper, cover with the hood and cook on low heat until the egg whites settle and firm but the egg yolks stay gooey.
11. Were after a white translucent film over the egg yolks but only just. Its very easy to overcook the eggs this way so its best to leave them slightly under as they will keep cooking while getting served.
12. Serve eggs in the tagine sprinkled with some fresh parsley and coriander, a little drizzle of olive or avocado oil and some dukkah spices.