Tag Archives: Tomatoes

Recipes from San Diego Living, SD Channel 6, Nov. 9th, 2015 TV appearance

November 9, 2015


From Mint Tea and Minarets: a Banquet of Moroccan Memories

(La Caravane, 2013)

Egg Tagine with Olives

Serves 4

2 tablespoons olive oil

2 medium onions, very finely diced

1 (14¼-ounce) can diced tomatoes, drained

½ teaspoon sugar

10 green or purple olives, rinsed, pitted, and coarsely chopped

2 garlic cloves, minced

1 bay leaf

8 eggs

1 tablespoon chopped cilantro

2 teaspoons ground cumin

1 tablespoon mashed preserved lemon pulp (optional)

Freshly ground pepper

Fresh cilantro leaves for garnish

BAGUETTE slices, for serving


In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until light brown, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Set aside half of this mixture for garnish.

In a bowl, beat eggs, cilantro, cumin, preserved lemon pulp, and pepper. Add to tomato mixture. Cook, stirring gently, until eggs are not quite set. Garnish with the reserved tomato mixture and cilantro. Serve immediately with crusty bread.

 From Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books, 1999)

now in its  tenth printing


Moroccan Squash with Caramelized Onions

(serves 4)


1 lb Mediterranean pumpkin or butternut squash

2 large onions, thinly sliced

1/4 C olive oil

2 tsp ground cinnamon

2 T sugar

Salt and pepper to taste

1/2 C raisins, plumped in warm water and drained

1/4 C slivered almonds, toasted


Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.


Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, cover with foil, and return to the oven to heat for 20 minutes.

Tagine of Fish and Seasonal Vegetables

Serves 4

30 sprigs flat leaf parsley, finely chopped
20 sprigs cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon turmeric
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1/4 cup freshly-squeezed lemon juice
4 thick slices (4 to 6-ounces each) white fish, rinsed and patted dry
2 carrots, peeled and thinly sliced on the diagonal
6 ribs celery, strings removed, and cut into 2-inch pieces
2 medium zucchini, cleaned, and thinly sliced
4 medium tomatoes, peeled, seeded, and thinly sliced
1 small onion, thinly sliced
20 pitted green olives
1/2 medium lemon, seeded, and cut into 1/8-inch slices
Freshly-ground pepper to taste
Wedges of lemon for garnish

For the marinade, in a large bowl, mix the parsley, cilantro, garlic, turmeric, paprika, cumin, and lemon juice. Stir to blend. Coat fish evenly with marinade. Cover and refrigerate 20 minutes to overnight.

 In a small saucepan, blanch sliced carrots in boiling water for 3 minutes. Drain and set aside. Prepare remaining vegetables for assembling the dish.

Preheat oven to 400 degrees F. To assemble, place celery pieces at the bottom of a tagine dish or cast iron  casserole. Top  with carrot and zucchini slices. Cover with half the tomato and onion. Dot with half the olives. Season with salt and pepper. Set the fish on top of the vegetables. Layer remaining tomato and onion slices over the top. End with lemon slices and remaining olives. Cover with remaining marinade.

Cover tightly. Bake until vegetables are very tender, 40 to 45 minutes. Garnish with lemon wedges, if desired, and serve.