Algerian Tagine Beida, Tagine aux Oeufs, Egg Tagine

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.

Sliced, raw tomatoes make up the first layer. I generously buttered the casserole, you can use olive oil or a non-stick cooking spray. The tomatoes will give off a considerable amount of liquid during cooking. If you prefer a drier egg tagine omit them.

Eggplant slices cooked in lots of olive oil. Eggplant and olive oil is of course a classic Mediterranean combination.

Toasted slices of bread. I used leftover baguettes. Leftover flat bread can also be used.

Button mushrooms sauteed with garlic and onions.

8 eggs and two cups of milk whisked with the mushroom mixture.

Egg mixture poured into tagine.

Ingredients

2 beefsteak tomates

2 Italian eggplants

8 slices of toasted baguette

1 pound of button mushrooms

1 small onion, chopped

1 garlic clove, finely minced

8 eggs

2 cups of milk

Salt to taste

Butter and extra virgin olive oil

Bake in preheated 350 degree F oven for 45-55 minutes. The tagine should be golden brown on top and it will puff a bit like a soufflé. The finished dish should be very light and custard like.

Comments

[Rabia Y]

I lived in Algeria for 10 years and now visit every year but I have never eaten this or seen anyone cook it. It must be more popular in the North, I live in Djelfa and they mainly use Augergines in a salad with roasted tomatoes and peppers, covered in olive oil and garlic. I will try this tomorrow Inshallah. Great site with add you to my favourites. Bisslema Rabia

[Aiba]

Chef!

Im quite new to the culinary world,and im very much interested in the Algerian dishes =)..I've seen this recipie somewhere on tv,but the the recipie was not given.In god's will i have found ur marvellous website! Thanks for posting this recipie!

Love,
Aiba