spices, to taste (cumin, tumeric, coriander seeds, harissa, salt and pepper)
tablespoons vegetable oil
Serving Size: 1 (213) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 243 g55 %
Total Fat 27 g41 %
Saturated Fat 10.6 g53 %
Cholesterol 399.3 mg
Sodium 567.3 mg
Dietary Fiber 3.4 g13 %
Sugars 3.3 g13 %
Protein 24 g
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 ground meat , if you are using it, and some salt. Let fry for a few minutes, then add harissa to taste 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 4 ounces of the 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 350 F oven (medium heat) for 20-30 minutes.