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Chicken and Egg Tagine

Take a few boiled eggs and turn them into something wonderful with celebrity chef, Fast Ed's chicken and egg tagine recipe.


  • 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.

  • 2.

    Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and halve. Set aside.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.


Fact: A serve of Chicken and Egg Tagine is a good source of folate, iron and vitamin A.

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Posted by SheilaReport
Sounds delicious will give this a try!