Egg tagine Recipe

Name: Egg tagine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 100 g Spinach; 100 g Tomatoes; 2 Eggs; 125 mL (½ cup) couscous seeds; 60 g Ground beef; 1 garlic clove; 0.5 Onions; 10 mL (2 teaspoon) Cumin powder; 10 mL (2 teaspoon) Turmeric; 5 mL (1 teaspoon) Cinnamon flakes; 30 mL (2 tablespoon) Olive oil; 2 pinch Salt; 2 pinch Pepper

Ingredients

100 g Spinach
100 g Tomatoes
2 Eggs
125 mL (½ cup) couscous seeds
60 g Ground beef
1 garlic clove
0.5 Onions
10 mL (2 teaspoon) Cumin powder
10 mL (2 teaspoon) Turmeric
5 mL (1 teaspoon) Cinnamon flakes
30 mL (2 tablespoon) Olive oil
2 pinch Salt
2 pinch Pepper

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 2

Instructions

Soften the chopped oil in a frying pan or a tagine dish with some olive oil, add the meat, the smashed garlic, the spices and mix over the heat for 3 minutes.
Let the spinach release its water in a pot, turn off the heat when they no longer release water.
Grate the tomatoes.
Add them in the frying pan and mix quickly.
Add the spinach to the sauce and cook for 5 minutes.
Break the eggs on it.
Cover and cook for 5 minutes until the egg yolks solidify.
Swell the couscous in a salad bowl for 5 minutes with its own weight in boiling water.
Add a few drops of oil and mix with a fork to separate the grains.
Serve the egg tagine with the couscous and the spinach.