Tajin Sibnekh (Tunisian Chicken and Eggs) Recipe

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender about 7 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Stir the chicken into the remaining oil and cook until white on the outside but still pink on the inside about 2 minutes. Add the onion and continue cooking until the onion has softened and turned translucent about 5 minutes. Stir in the harissa ras el hanout water tomato sauce and butter. Bring to a simmer then stir in the spinach until wilted. Remove from the heat and set aside.

Beat the eggs in a large mixing bowl until smooth. Stir in the peas Parmesan cheese and fried potatoes. Stir in the chicken mixture a spoonful at a time season to taste with salt and pepper then pour into the prepared baking dish.

Bake in preheated oven until the mixture is firm and golden brown 15 to 20 minutes. Allow to cool slightly then cut into 12 squares and serve warm.