herbologiumPLANTS · FOOD · INHERITANCE
My box
The Kitchen · Recipe

Tajine Maadnous

Eggs & baking

Sami Ben Romdhane’s Tunisian tajine maadnous bakes eggs, chicken, potato and parsley into a sliceable dish.

Prep: 20 min; Cook: 35 min (source) · 12

Reported source details; omitted times or yields remain unreported.

Recipe source: Sami Ben Romdhane · Public Domain Recipes

Jump to recipe

Not independently kitchen-tested by Herbologium.

AI-generated serving illustration of tajine maadnous with selected recipe ingredients on Taj Mahal quartzite, with flax linen and a brass utensil.

AI-generated illustration: OpenAI image generation · Herbologium art direction. Tajine Maadnous — AI-generated serving illustration. https://herbologium.com/recipe-illustrations.json · AI-generated illustration; no blanket reuse license stated · AI-generated food scene refined to use Taj Mahal quartzite, flax linen and brushed brass, with a small visible herbologium.com mark. Separate portrait and landscape compositions; responsive sizes and JPEG/WebP encoding with embedded AI provenance.

Download pin imageSave image to Pinterest ↗
ON THE RECIPE CARD

Gather & make

12 (source) · Original source quantities

Gather

  • 1 lb chicken breasts diced
  • 1 medium onion chopped
  • 1 large potato peeled and diced
  • 1 cup water
  • 1 small bunch parsley (about 1.5 cups, chopped, loosely packed)
  • 8 large eggs
  • 6 oz cheese
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp paprika or cayenne pepper if you want some heat
  • 1/2 tsp black pepper
  • 1/4 tsp caraway
  • 1/4 tsp thyme
  • 1/4 tsp cinnamon

Meet the plants

Make

  1. 01

    Mix the spices together (grinding any whole spices if necessary) and set them aside.

  2. 02

    In a large frying pan or pot over medium heat, saute the onions in about 1 tbsp of olive oil until tender.

  3. 03

    Toss chicken with 1/2 of the spice mix. Add this to the pan and brown.

  4. 04

    Add the potatoes and the water to the pan. Bring to a gentle simmer, then cook uncovered until potatoes are tender and most of the liquid has evaporated.

  5. 05

    Stir chopped parsley into the cooked mixture and set aside to cool.

  6. 06

    Preheat oven to 350°F (180°C), and grease a medium (2 quart/liter) baking pan with the remaining olive oil.

  7. 07

    Thoroughly whisk the eggs in a large bowl, then mix in the cheese. Stir in the chicken, potato, and parsley mixture, along with the remaining spice mixture. Stir until well-combined, then pour into the oiled baking dish.

  8. 08

    Bake for 30-35 minutes, or until set in the center. Allow to cool, and serve warm or at room temperature. Serve with some harissa, if you like.

  9. 09

    Use a food thermometer to check that chicken and any chicken-containing casserole reaches 74°C / 165°F.

Sami Ben Romdhane · Public Domain Recipes · Tajine Maadnous. Public-domain dedication / Unlicense. Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

Keep what you learn

Your kitchen notes

Cooking dates, substitutions, and things to try next time. Kept privately in this browser.

FROM THE STOVE TO THE BOX

Your times at the table.

A date, a substitution, a small discovery to bring to the next meal.

Opening your cooking notes…

Your notes on this card

What worked, what you changed, what you want to remember. Private to this browser.

Food & place

Follow this recipe into the Atlas.

  • Source recipe version

    The pinned contributor’s title, categories or explicit introduction supports this source-version connection. It does not establish an invention, historical origin or a universal national preparation.

    Why this connection?

FOLLOW AN INGREDIENT

From the pot to the collection.

Places in the pantry

Accounts in our Atlas that share these ingredients.

The Maghreb →Saint-Louis, Senegal →Korea →Bring a plant to the study table →

THE THINGS WE PASS ON

Keep this recipe in a booklet.

Gather public recipes, regional folios and your family cards into a collection to print. Keep the original words, scans, names and stories together; add cooking notes when you want them.

Begin with a sourced public recipe or regional folio, or add your own family recipes and stories.

Keep the source beside the recipe

Sources & presentation

Collection updated: October 24, 2026

Sami Ben Romdhane · Public Domain Recipes. (2022). Tajine Maadnous.

https://publicdomainrecipes.com/tajine/

Reviewed version: https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/content/tajine.md

Public-domain dedication / Unlicense · https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/LICENSE.md

Changes: Ingredients and method adapted from the pinned source; Markdown links removed. Original introduction and photographs omitted. Herbologium supplies contextual copy and ingredient links; fixed quantities and actual source author retained. Added separately cited food-temperature guidance.

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

KEEP THE MAKER

Sami Ben Romdhane · Public Domain Recipes · 2022

Public-domain dedication / Unlicense

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

What changed in this presentation?

Ingredients and method adapted from the pinned source; Markdown links removed. Original introduction and photographs omitted. Herbologium supplies contextual copy and ingredient links; fixed quantities and actual source author retained. Added separately cited food-temperature guidance.

Public-domain dedication / Unlicense · terms ↗Source version & contributor history ↗
About this recipe and its connections

The recipe and its preparation

Sami Ben Romdhane’s Tunisian tajine maadnous bakes eggs, chicken, potato and parsley into a sliceable dish.

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

Sami Ben Romdhane · Public Domain Recipes FoodSafety.gov · U.S. federal food-safety agencies

A thread to follow

Follow the named ingredients into the Herbarium and the separately sourced geographical connections below. These selected versions do not represent every household or establish an origin.

Something to add or correct? Prepare a note for the collection.

The cards beside this one

Follow the thread.

Back to the kitchen