Forktionary

3 Layered Tunisian Tagine Recipe

Forget everything you think you know about tagines! This vibrant 3-layered Tunisian delight is closer to a stunning frittata, boasting layers of savory ground meat, spinach, cheese, and herbs. A warm appetizer, a hearty main course served with couscous, or even elegant finger food – this versatile egg-based masterpiece is perfect served warm or cold. Prepare to impress with this unique and flavorful recipe!

Prep Time 20 mins
Cook Time 75 mins
Calories 538.2 kcal
Protein 73g
Rating 5.0 (3 Reviews)
3 Layered Tunisian Tagine 84

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 3 Layered Tunisian Tagine

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 1/2 lbs ground meat (beef, lamb, or combination)
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon chili powder (optional)
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 6 large eggs
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

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How to Make 3 Layered Tunisian Tagine

  1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish with 1 tablespoon of olive oil.
  2. Sauté the chopped onion in a pan with 1 tablespoon of olive oil until translucent.
  3. Add the ground meat to the pan and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Remove from heat and stir in 1/3 of the chopped spinach and 1/4 cup of the feta cheese. Season with salt and pepper.
  5. Transfer 1/3 of the meat mixture to the prepared baking dish and spread evenly.
  6. In a bowl, whisk together 2 eggs with a pinch of salt and pepper.
  7. Pour the egg mixture over the meat layer in the baking dish.
  8. Bake for 10 minutes.
  9. Meanwhile, prepare the middle layer: In a bowl, combine another 1/3 of the meat mixture, 1/3 of the spinach, and 1/4 cup of the feta cheese. Season with salt and pepper.
  10. After 10 minutes, carefully remove the baking dish from the oven and spread the middle layer evenly over the first layer.
  11. Whisk together 2 more eggs with a pinch of salt and pepper and pour over the middle layer.
  12. Bake for another 10-12 minutes, or until the middle layer is set.
  13. Prepare the top layer: Combine the remaining meat mixture, spinach, feta cheese, and parsley. Season with salt and pepper.
  14. Spread the top layer over the middle layer.
  15. Whisk the remaining 2 eggs and pour over the top layer.
  16. Bake for 10-15 minutes, or until the top layer is set and a knife inserted into the center comes out clean.
  17. Let the tagine cool for at least 20 minutes before slicing and serving. Serve warm or cold.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

15g

Fat

76g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Appetizers Main Dish Eggs Dairy Vegetables Cheese Meat 4 Hours Or Less