When you think about tagine dishes, you often associate it with a fairly lengthy preparation time and an even longer cook time. This recipe is quite the opposite.
We cooked this for the first time last week and it was amazing. You could have it as a main meal for dinner or even a breakfast snack – it’s really versatile. The baked eggs within it taste incredibly as well!
Not only this but you can get it served onto your plate within 40 minutes of starting your prep. Perfect for a mid-week meal once you’re home from work.
Three Bean Tagine with Baked Eggs
- 1 brown onion (finely chopped)
- 1 clove of garlic (finely chopped)
- 1 tin of chopped tomatoes
- 1 tsp tomato puree
- 3 vine ripened tomatoes (diced)
- 100g red kidney beans
- 100g cannelini beans
- 100g black eyed beans
- 1/2 Yellow pepper (sliced)
- Handful fresh parsley
- 4 free range eggs
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 tsp ground cumin seeds
- 1/2 tsp chilli flakes
- 1/2 tsp coarse sea salt
- Preheat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit.
- Take your tagine pot and add a generous glug of vegetable oil and place into the oven for 2-3 minutes (until the oil heats up). If you don't have a tagine pot then you could use a deep casserole dish, as long as it has a lid.
- Once the tagine pot has heated up, carefully remove it from the oven and add in the chopped onion and garlic. Mix them around so that they're lightly coated in the oil and place back into the oven (with the lid removed) for 2 minutes or until the onion starts to brown.
- Now that the onion/garlic had had time to brown slightly, remove the tagine from the oven and add in the diced vine tomatoes, tin of chopped tomatoes, tomato purée, yellow pepper, all three types of beans (make sure you rinse them in cold water thoroughly before adding them), the smoked paprika, cayenne pepper, black pepper, sea salt, ground cumin seeds (use a pestle and mortar to grind down the seeds) and chilli flakes. Keep the lid removed from the tagine and place back in the oven for five minutes, making sure that you've mixed everything together well.
- Now that the mixture has had time to reduce down slightly, add the lid to the tagine pot and cook in the oven for a further 20 minutes.
- Remove the pot from the oven and lift the lid. Using the back of a spoon, press down the mixture in four different places to make small indents that you can crack the eggs into. Carefully crack each of the eggs into the four indents that you've just made and then add the lid back to the tagine pot. Place the pot back in the oven for 4 minutes. This will give the eggs enough time to steam cook into a perfect runny consistency.
- Remove the pot from the oven and leave it to sit on the side for 2-3 minutes. Sprinkle over the chopped parsley and slice some fresh bread to serve with the dish.
Delicious!! I used about 400g beans (instead of 300g) and it was great! Next time I am going to half the amount of cayenne pepper as it was VERY hot (and I like spicey food). This is going to be a staple dinner for me :). Thanks for the great recipe!
Looks great. If you know an Israeli person or an Israeli restaurant you should ask for a dish called shakshuka. Its origin is in the Tunisian Jewish people and in Israel it is the most popular dish for weekend brunch.
It is very similar to the dish above but without all the beans…and usually very spicy.
I was looking for a quick 3 bean tagine to go with tofu scramble and bubble and squeak made with courgettes and mashed potatoes. This was perfect. I used red kidney beans, chick peas and black beans as I didn’t have black-eyed or cannellini. I cooked it on the stove in my cast iron tagine. I omitted the eggs to make it vegan and reduced the cumin, chilli and cayenne a little. It was delicious!
Thank you very much for the recipe Matt.