Name: Tunisian Baked Egg Pie with Spiced Lamb
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 1 lb (450 g) ground lamb; 1 large yellow onion, finely diced; 2 tablespoons olive oil; 1 red bell pepper, diced; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 (14 oz / 400 g) can crushed tomatoes; 1 tablespoon harissa paste, plus extra for serving; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 6 large eggs; 1/4 cup whole milk; 1/2 cup crumbled feta cheese (about 75 g); 1/4 cup grated mozzarella or Gruyu00e8re

Be the first to rate

(No Ratings Yet)

A traditional Tunisian tagine is not a Moroccan stew but a rustic baked egg pie layered with spiced ground lamb, sweet peppers, harissa, and feta, finished with a fluffy egg custard. Served warm with crusty bread, it is a satisfying lunch or light supper with bold North African flavor.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

445 kcalCalories
33 gFat
12 gSaturated Fat
11 gCarbs
2 gFiber
4 gSugar
30 gProtein
620 mgSodium
480 mgPotassium
170 mgCalcium
3 mgIron
28 mgVitamin C
120 mcgVitamin A

Ingredients

For the spiced lamb filling

1 lb (450 g) ground lamb
1 large yellow onion, finely diced
2 tablespoons olive oil
1 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika

For the sauce

1 (14 oz / 400 g) can crushed tomatoes
1 tablespoon harissa paste, plus extra for serving
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley

For the egg topping

6 large eggs
1/4 cup whole milk
1/2 cup crumbled feta cheese (about 75 g)
1/4 cup grated mozzarella or Gruyère

Directions

Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round baking dish or oven-safe skillet with olive oil.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes, then stir in the red pepper and garlic and cook 3 minutes more.
Add the ground lamb, breaking it up with a wooden spoon, and cook until evenly browned, about 6 to 7 minutes. Stir in the cumin and paprika and toast for 30 seconds until fragrant.
Pour in the crushed tomatoes and harissa paste, season with salt and pepper, and simmer for 8 to 10 minutes until the mixture thickens and most of the liquid has evaporated. Stir in the chopped parsley.
Spread the lamb mixture evenly across the bottom of the prepared baking dish.
In a medium bowl, whisk the eggs with the milk until smooth, then pour evenly over the lamb. Sprinkle the crumbled feta and grated mozzarella over the top.
Bake for 20 to 25 minutes, until the eggs are set in the center and the cheese is golden and lightly puffed.
Let the pie rest for 5 minutes before slicing into wedges. Serve warm with extra harissa on the side and slices of crusty country bread.

Cook’s Notes

Traditional Tunisian tagine is baked in a shallow clay dish called a tajine, but a 9-inch cast-iron skillet or ceramic pie dish works beautifully.
For a milder dish, reduce or omit the harissa in the sauce and serve it on the side so each person can adjust the heat.
Ground beef or a 50/50 mix of beef and lamb can replace the lamb if you prefer a milder flavor.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in a 325°F oven for 10 minutes.
Stir a handful of chopped spinach or kale into the lamb mixture before baking for an easy boost of greens.