Tajin Sibnekh (Tunisian Chicken and Eggs) Recipe - Allrecipes.com
Tajin Sibnekh (Tunisian Chicken and Eggs) Recipe
  • READY IN hrs

Tajin Sibnekh (Tunisian Chicken and Eggs)

Recipe by  

"This is a Tunisian egg dish that I learned from my mother in law on one of my trips to Tunisia. It can be made with liver (like my mother in law uses), chicken, lamb, or even just vegetables. I prefer chicken."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
  3. Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
  4. Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 1 hr 30 mins
ADVERTISEMENT

Reviews More Reviews

Aug 24, 2009

I love Tajin! It's basically the same as the Italian frtitta-- chicken/meat, veggies, and cheese all held together by a cheese and eggs= tons of flavor! This recipe looks pretty authentic. You can also take out the chicken/meat and add more vegetables (broccoli, carrots, peas, eggplant etc..) and make it vegetarian. You can sneak in the veggies by pureeing them, picky eaters (for example, some little ones) won't know the difference. After you bake it, cut it into squares. The left-over squares can be reheated or eaten cold right out of the fridge. Thanks for sharing this delicious recipe!

 
Jan 21, 2012

this was very good. I did add 1/2 tsp. more of the ras el hanout. I didn't taste the spinach, although it did add nice color and is healthy. I think next time I would add parsley instead for more flavor. I cheated and used the pre-packaged hash browns and it worked nicely. You could also substitute lamb for the chicken. Reminds me of my sister-in-law's cooking and my wonderful visits to Tunisia. thanks for the great recipe; hubby loved it. Had bought carrots and peas so used that instead; pretty color.

 

5 Ratings

Nov 22, 2011

Pretty tasty! I feel like the meat could be seasoned a bit more and perhaps the potatoes, before its all combined. Otherwise, great dish for a family meal night.

 
Nov 14, 2013

Tajin has always been one of my favourite Tunisian foods and I've watched many friends make it. I would give my finished tajin a 5 star rating, but I didn't exactly follow this recipe. I used this concoction as a base and then took ideas from time in my Tunisian friends' kitchens. What I made was LOVED by many different families of Tunisian friends -- "oh Allyssa, benina y'sr, bilhuq!" ("Oh Allyssa, very delicious, really!") Here's what I changed: - about 2.5 tsp ras el hanout, - added about 0.5 tsp tumeric, - put in no harissa, - no water - no tomato sauce, - no peas, - added about 1.5 times the spinach - added more than a pinch of salt. I followed the direction as given, but ended up mixing the potatoes back into the chicken and spinach mixture. It was all nice and moist. This is where I tasted and added some more salt and ras el hanout. Just before baking, I added a few table wedges of "laughing cow" style cheese, as I'd seen friend do in the past. I will definitely make this modified version again!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Prosciutto-Wrapped Stuffed Chicken Breasts

It may look worky, but this elegant meal is surprisingly easy to prepare.

Baked Garlic Parmesan Chicken

See how to make an easy weeknight chicken dish that's a 5-star favorite.

Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States