SPINACH Potatoes and Eggs (Tunisian)

Ingredients:

• 1/3 C. vegetable oil
• 2 potatoes, peeled and cubed
• 8 oz. diced chicken breast meat
• 1 large onion, diced
• 1 tbsp harissa, recipe in appendix
• 1 1/2 tsps ras el hanout, recipe in
• appendix
• 1/2 C. water
• 1 1/2 tbsps tomato sauce
• 1 tbsp butter
• 1 bunch fresh spinach, washed and
• chopped
• 8 eggs
• 1 C. frozen peas
• 1/3 C. Parmesan cheese
• 1 pinch salt and pepper to taste

Directions

1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing
   anything else.
2. Fry your potatoes in veggie oil for 10 mins then place them to the side.
3. Add in the rest of the oil and begin to fry your chicken in it for 3 mins then combine in
   the onions.
4. Keep cooking everything for 7 mins then combine in the butter, harissa, tomato sauce, ras
   el hanout, and water.
5. Stir the mix until it is all evenly combined, then get everything boiling.
6. Once the mix is boiling, set the heat to low and place the spinach in.
7. Once the spinach is soft shut the heat and place a lid on the pot.
8. Get a bowl and whisk your eggs in it then combine in the potatoes, parmesan, and peas.
9. Combine this mix with the chicken mix and top everything with some pepper and salt and
   place the mix into the casserole dish.
10. Cook everything in the oven for 25 mins.
11. Enjoy.