FRIJE

Instructions

• 1.   Preheat the oven to 180 °C (350 °F). Drain the tomatoes, reserving the juice, and slice them. Pour the juice from the can into a pitcher, add water to obtain 200 ml of liquid, and add a pinch of salt. Heat 2 teaspoons of oil in a non-stick skillet, sweat the onions for 3 minutes, add the zucchini and continue cooking for 5 minutes over medium heat, stirring occasionally. Season with salt and pepper.
• 2.   Brush a ceramic culinary tajine with the remaining oil. Spread the tomatoes and the onion/zucchini mixture. Sprinkle with semolina, and pour the tomato broth over it. Cover and bake for 20 minutes.
• 3.   Remove the tajine from the oven, stir the mixture, distribute the olives and sprinkle with parsley. If necessary, add 4 or 5 tablespoons of water. Make 4 small wells, and crack the eggs one by one into them. Bake without the lid for 5 to 6 minutes: the whites should be set and the yolks runny. Season the eggs with salt and pepper. Serve immediately in the tajine.

Nutritional information *