Ingredients
3 tbsp olive oil
1 red onion, sliced
1 green pepper, seeds removed, sliced
2 garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp nigella seeds
½ tsp chilli flakes
600gm waxy potatoes, peeled, cubed
1 preserved lemon, flesh and seeds removed, rind chopped
250ml vegetable stock
4 large eggs
1 tsp sumac
2 tbsp torn fresh basil
Method
1. Preheat the oven to 170°C.
2. Heat oil in a pan and fry onion and pepper on medium-low for about 15 minutes, stirring occasionally. Add garlic and spices, stir-fry for two minutes, then add potatoes and lemon rind. Season with salt and pepper.
3. Decant the mixture into four ovenproof tagines and divide the stock between them. Cover and bake in the oven for 1 hour 30 minutes.
4. When done, mix them up, then break an egg over the centre of each. Sprinkle with sumac, cover and bake again for 15 minutes. The egg whites should have set, but the yolks should still run.
5. Scatter basil on top and serve hot.