This dish is also called a maquouda or strata. For a restaurant brunch presentation I suggest making the dish in ramekins. The dish can be put together the night before just like an Italian strata and baked in the morning. There really is no fixed list of vegetables that must be used in an Algerian egg tagine or strata. Zucchini, hot or sweet peppers, artichokes, carrots, fennel, ramps, or spinach are just a few examples of the kinds of vegetables that can go into an egg tagine. Other ingredients include sun dried tomatoes, capers, merguez sausage, olives, fresh herbs, gruyere, mozzarella, fresh goat cheese or parmesan.
I know there are some readers who love exotic, convoluted descriptions of North African dishes. But this is basically a breakfast casserole. Variations of this dish can include a crust made from warka leaves (or in urban areas store bought pâte feuilletée) for an egg tagine malsouka.