In Tunisia, where egg dishes are ubiquitous, they call this a tajin because it is cooked in a clay dish of that name. It can be eaten hot or cold.
1 pound spinach
1 onion, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons tomato paste
A 15-ounce can haricot or cannellini beans, drained
1/2 cup grated Gruyère cheese
Salt and pepper
Wash the spinach and only remove the stalks if thick and tough. Put the leaves in a large pan over low heat with the lid on and only the water that clings to them. They will crumple into a soft mass within a minute. Drain and press all the water out in a colander, then cut into ribbons.
Fry the onion in 1 tablespoon of the olive oil until golden, then stir in the tomato paste.
Lightly beat the eggs in a bowl. Add the spinach, onion, drained beans, and Gruyère. Season with salt and pepper and mix well.
Heat the remaining oil in a preferably nonstick frying pan and pour the mixture in. Cook over low heat, with the lid on, for 8-10 minutes, until the eggs set at the bottom. Then put under the broiler to dry and firm the top.
The New Book of Middle Eastern Food
By Claudia Roden
Alfred A. Knopf, 2000
Recipe reprinted by permission.
This page created November 2000
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