Vegetable Tagine With Poached Eggs And Herbs
- o 1/2 TBSP kosher salt
- o 1/2 TBSP sweet paprika
- o 1/2 TBSP ground coriander
- o 1 TSP ground cumin
- o 1/2 TSP ground white pepper
- o 1/2 TSP black pepper
- o 1/4 cup EVOO
- o 2 TBSP chopped garlic
- o 2 cups canned diced tomatoes with juice
- o 6 TBSP tomato puree
- o 1/3 cup tomato paste
- o 9 small potatoes cut into 3"x1" pieces
- o 3 medium carrots cut into 3"x1" pieces
- o 2 medium turnips cut into 3"x1" pieces
- o 4 small shallots halved lengthwise
- o 3 TBSP finely chopped flat-leaf parsley
- o 1/5 TBSP finely chopped cilantro
- o 2 cups water
- o 1/2 cup diced preserved lemon peel
- o 4 eggs
- o Finely chopped chives for garnish
- o 1/2 lemon
- 1. In small bowl, combine salt, paprika, coriander, cumin, white and black pepper.
- 2. Heat 1/4 cup EVOO in lidded large pot. Saute garlic, all tomatoes and paste with spice mixture until aromatic, about 2 mins.
- 3. Add potatoes, carrots, turnips, shallots, half of parsley, cilantro, and 2 cups water and bring to a simmer. Cook until veggies soften and sauce thickens, about 20 mins.
- 4. Stir in preserved lemon, cover pot and simmer until flavors meld, about 8 mins.
- 5. Crack eggs over top of stew, spacing them out evenly across the surface. Reduce heat to medium, cover pot and poach eggs leaving yolks runny, approx 5 mins.
- 6. Sprinkle with remaining parsley, chives, salt, and pepper.
- 7. To serve, ladle stew into 4 serving bowls, topping each with a poached egg. Drizzle with olive oil and a squeeze of lemon.
kosher salt, sweet paprika, ground coriander, ground cumin, ground white pepper, black pepper, evoo, garlic, tomatoes, tomato puree, tomato paste, potatoes, carrots, shallots, flatleaf parsley, cilantro, water, eggs, chives, lemon
Taken from www.epicurious.com/recipes/member/views/vegetable-tagine-with-poached-eggs-and-herbs-53038091 (may not work)