Tunisian Sibnekh Recipe
The main components of the Tunisian Sibnekh Recipe include fresh vegetables, aromatic spices, and a protein source. These ingredients come together to create a flavorful and nutritious dish.
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Servings: 8 Servings
Calories: 266 kcal
Equipment
- Large Skillet
- Lid for the skillet
- Utensils for stirring and serving
- Spatula for transferring the dish
Ingredients
- 1/3 cup oil vegetable
- 2 potatoes peeled and cubed
- 8 ounces chicken breast diced
- 1 large onion diced
- 1 tablespoon harissa
- 1 1/2 teaspoons ras el hanout
- 1/2 cup water
- 1 1/2 tablespoons tomato sauce
- 1 tablespoon butter
- 1 spinach washed and chopped
- 8 eggs
- 1 cup peas frozen
- 1/3 cup Parmesan cheese
- 1 pinch salt and pepper to taste
Instructions
Heat the vegetable oil in a large skillet over medium heat.
- a. Add the cubed potatoes to the skillet and cook until they are golden brown and crispy.
- b. Remove the potatoes from the skillet and set them aside.
In the same skillet, cook the diced chicken breast meat until it's cooked through.
- a. Stir occasionally to ensure even cooking.
- b. Once cooked, remove the chicken from the skillet and set it aside.
In the skillet, sauté the diced onion until it becomes translucent and slightly caramelized.
- a. Stir to prevent sticking or burning.
- b. Add the harissa and ras el hanout spices, and continue to cook for another minute.
Pour in the water and tomato sauce, stirring to combine all the flavors.
- a. Allow the mixture to simmer gently for a few minutes.
- b. Add the butter to enhance the richness of the sauce.
Gradually add the washed and chopped fresh spinach to the skillet.
- a. Stir the spinach until it wilts and incorporates into the sauce.
- b. This will contribute color, flavor, and nutrients to the dish.
Crack the eggs directly into the skillet, making small wells in the mixture.
- a. Be careful not to break the yolks.
- b. Arrange the cracked eggs evenly throughout the skillet.
Distribute the frozen peas over the mixture.
- a. The peas will provide sweetness and texture to the dish.
- b. Spread them evenly for balanced flavors.
Sprinkle the Parmesan cheese over the top of the mixture.
- a. The cheese will add a savory and creamy element to the dish.
- b. Ensure even coverage for consistent taste.
Cover the skillet with a lid and allow the eggs to cook.
- a. Cook until the egg whites are set but the yolks are still slightly runny.
- b. The lid will help trap heat and cook the eggs evenly.
Season with a pinch of salt and pepper to taste.
- a. Adjust the seasoning according to your preferences.
- b. Be mindful not to over-salt, as some ingredients already have natural flavors.
Gently slide the cooked potatoes and chicken back into the skillet.
- a. These elements will be reheated with the dish.
- b. Distribute them evenly throughout the mixture.
Once everything is heated through, carefully transfer the mixture to serving plates.
- a. Use a spatula to ensure you get all the components from the skillet.
- b. Make sure each serving has a balanced combination of ingredients.
Serve the Tunisian Sibnekh hot, allowing the flavors to shine.
- a. Garnish with fresh herbs if desired.
- b. The dish is now ready to be enjoyed by your guests.
Notes
Pre-chop vegetables and measure spices before cooking.
Adjust the level of harissa and ras el hanout according to your spice preference.
Use fresh, high-quality ingredients for the best flavor.
Consider adding a sprinkle of chopped fresh herbs as a finishing touch.
Experiment with different protein sources like lamb or beef for variation.
Serve the dish with crusty bread to soak up the flavorful sauce.
Double the recipe for larger gatherings or leftovers.
Nutrition
Calories: 266kcal | Carbohydrates: 13g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 188mg | Sodium: 217mg | Potassium: 459mg | Fiber: 2g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 2mg
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