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Moroccan Spinach & Egg Tagine served in a traditional tagine dish

Moroccan Spinach & Egg Tagine

A cozy and bold dish featuring soft eggs nestled in garlicky spinach with warm spices, perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil Use a good quality olive oil.
  • 1 medium Onion, finely chopped Yellow or red onion.
  • 4-5 cloves Garlic Minced for big flavor.
Main Ingredients
  • 12-16 ounces Fresh spinach Baby spinach is preferred.
  • 4-6 large Eggs Depending on skillet size and hunger.
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Ground coriander
  • 1 pinch Turmeric
Optional Ingredients
  • 1 tablespoon Tomato paste For depth.
  • 1 tablespoon Harissa or chili flakes Optional, for heat.
  • 2 tablespoons Chopped cilantro
  • 2 tablespoons Chopped parsley
  • 1 teaspoon Minced preserved lemon peel Adds citrusy magic.
  • 1 tablespoon Khlea Optional, for a smoky boost.
  • To taste Salt and black pepper
  • 1 tablespoon Lemon juice For brightness.
  • For serving Crusty bread or warm flatbread For scooping.

Method
 

Preparation
  1. Warm olive oil in a skillet over medium heat.
  2. Add chopped onion and a pinch of salt. Cook until soft and lightly golden.
  3. Stir in the garlic and let it bloom until fragrant.
  4. Mix in the cumin, paprika, coriander, and turmeric. If using, add tomato paste and cook for a minute.
Cooking the Spinach
  1. Add spinach in batches, tossing as it wilts. Season with salt and pepper.
  2. If the pan looks dry, drizzle more oil or splash a tablespoon of water.
  3. Stir in harissa, cilantro, parsley, and minced preserved lemon peel.
Cooking the Eggs
  1. Flatten the spinach slightly with a spatula, then make small wells for the eggs.
  2. Crack eggs into a cup first, then slide into the wells, sprinkle with salt and pepper.
  3. Lower heat and cover. Cook until whites are set and yolks are soft.
Finalize and Serve
  1. Turn off the heat, squeeze lemon juice, and scatter extra herbs.
  2. Serve straight from the pan with crusty bread or flatbread.

Notes

Keep heat gentle to maintain silky greens. Adjust khlea to taste for depth, but it's not required for a flavorful dish.