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Egg tagine

Couscous, spinach


Total: 30 min


15 min


15 min


2 servings
  • 2 Eggs
  • 60 g Ground beef
  • 100 g Spinach
  • 100 g Tomatoes
  • 1 garlic clove
  • 0.5 Onions
  • 0.5 teaspoon Cumin powder
  • 0.5 teaspoon Turmeric
  • 1 pinch Cinnamon flakes
  • 70 g couscous seeds
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Soften the chopped oil in a frying pan or a tagine dish with some olive oil, add the meat, the smashed garlic, the spices and mix over the heat for 3 minutes.
  • Let the spinach release its water in a pot, turn off the heat when they no longer release water.
  • Grate the tomatoes.
  • Add them in the frying pan and mix quickly.
  • Add the spinach to the sauce and cook for 5 minutes.
  • Break the eggs on it.
  • Cover and cook for 5 minutes until the egg yolks solidify.
  • Swell the couscous in a salad bowl for 5 minutes with its own weight in boiling water.
  • Add a few drops of oil and mix with a fork to separate the grains.
  • Serve the egg tagine with the couscous and the spinach.

Recipe tips

  • Consider taking up a physical activity that you enjoy: you will be more willing to stick to it.