Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, June 3.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from May 20.
Baked Moroccan Eggs ‘Tagine’
Provided by Lepp Farm Market
I don’t own a tagine, so I adapted this traditional recipe to work with my cast iron pan with a tight fitting lid.
Ingredients:
3 tbsp. olive oil
3-5 slices bacon, diced (You can also use prosciutto or a spicy sausage)
1 onion, chopped
1 small red chilli, chopped
1 medium red bell pepper, chopped
1/2 tsp. salt
2 cloves garlic, chopped
2-3 button mushrooms, sliced
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. ground coriander seed powder
1/2 tsp. dried oregano (fresh is also fine, parsley could be used instead)
1/2 tsp. turmeric powder (optional, or 1 1/2 tsp. of pre-mixed Moroccan spice mix)
1 1/2 cups diced tomatoes, tinned or fresh
4-6 free-range eggs
to taste, fresh parsley and/or cilantro, roughly chopped
Directions:
In a deep frying pan, heat a tsp. of olive oil over medium-high heat and add bacon. Cook until crispy, then remove to a bowl but reserve the fat in the frying pan.
Add the remaining olive oil. Add onion and pepper, and sauté for 3-4 minutes, until slightly softened. Season with salt, add mushrooms and garlic. Cook for a minute, stirring. Add back the bacon and spices, stir for 30 seconds. Add the tomatoes, stir and cover with a lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.
Using a spoon, make small wells in the tomato mix and crack an egg into each, letting the egg white spill over the edges. Sprinkle each egg yolk with a salt and pepper (and chili flakes for added spice), cover with lid and cook on medium-low heat until the egg whites firm up but the egg yolks remain gooey, about 5 minutes.
You’re after a white translucent film over the egg yolks but only just. It’s very easy to overcook the eggs this way so it’s best to leave them slightly undercooked as they keep cooking while getting served.
Serve the eggs in the cooking dish, sprinkled with some fresh parsley and cilantro.
