Creamy Algerian Tagine
A rich and comforting Algerian-inspired dish made with creamy tagine sauce and eggs.
Ingredients
- ●4 egglarge eggs
- ●250g taginestore-bought or homemade tagine sauce
- ●1tsp algerianalgerian spice blend
- ●50g quenchedmilk or heavy cream
- ●2 yolksegg yolks for added richness
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a medium saucepan, whisk together the tagine sauce, quenched, and algerian spice blend. Bring to a simmer over medium heat.
- 3
In a separate bowl, whisk the egg yolks until smooth. Temper the egg yolks by slowly pouring the warm tagine sauce into the egg yolks, whisking constantly.
- 4
Add the egg yolks to the saucepan with the tagine sauce and whisk until well combined.
- 5
Crack the eggs into a separate bowl and whisk them lightly. Temper the eggs by slowly pouring the warm egg yolk mixture into the eggs, whisking constantly.
- 6
Pour the egg mixture into 4 ramekins or small baking dishes.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 8
Bake for 20-25 minutes, or until the eggs are set and the tagine sauce is bubbly.
- 9
Remove from the oven and let cool for a few minutes before serving.