Chicken And Egg Tagine

October 17, 2011

Good news. The Heart Foundation now recommends everyone can eat up to six eggs a week, so get cracking with this Moroccan-inspired tagine that’s a good source of folate, iron and vitamin A.

Serves 4

Preparation time: 20 minutes. Cooking time: 1 hour


6 eggs

400g skinless chicken thighs

2 tsp extra virgin olive oil

1 leek, thickly sliced

2 celery sticks, thickly sliced

1 medium carrot, thickly sliced

½ red capsicum

4 cloves garlic, sliced

2 tsp Moroccan seasoning

500ml salt-reduced chicken stock

2 cups baby spinach leaves

1 bunch mint leaves

½ bunch coriander leaves

low-fat yoghurt, flatbread and lemon wedges, to serve


1. Place 6 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes. Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and halve. Set aside.

2. Set a large saucepan over a high heat and fry the chicken thighs in olive oil for 5 minutes, turning often, until lightly browned. Set aside.

3. Add the leek, celery, carrot, capsicum and garlic to the saucepan and fry for 5 minutes, until just softened, then return the chicken and mix in the Moroccan seasoning.

4. Pour in the chicken stock and bring to a boil, then turn the heat to very low and simmer gently for 30 minutes, until the chicken is tender. Mix in the eggs, spinach and herbs, then serve with low-fat yoghurt, flatbread and lemon wedges.

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