I serve this as one of several dishes but if you want it as a main dish it can serve 4.8 eggs, 200 grams chicken liver (or ground meat, or fowl, or just exclude meat if you wish), 1 tomato, deseeded and chopped, 1/2 onion, chopped, 1-2 garlic cloves, finely chopped, 1 chili pepper, chopped, 2-3 potatoes, 200 grams cheese, grated, Small bunch of flatleaf parsley, choppedSalt, pepper, cumin, turmeric, coriander seeds (crushed), harissa
Boil 2 eggs for 10 minutes. Set aside to cool.Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.Fry onions lightly, then add chicken liver and some salt. Let fry for a few minutes, then add harissa to taste (I use a dessert spoon or more) and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool. Prepare the rest of the vegetables.Peel and chop the boiled eggs.Mix vegetables, meat, potatoes, boiled eggs and about 150 grams cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish). Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.Bake in 180 degrees Celsius oven (medium heat) for 20-30 minutes.Cut into pieces and serve
added by Petronella Jonsson Chebbi
