A spinach-forward Tunisian egg tajine—sibnakh is Tunisian Arabic for spinach. Blanched spinach is combined with sautéed chicken, eggs, and grated cheese, then baked into a firm, moist savory cake that slices cleanly into squares. Served hot from the oven or cold the next day with a tomato salad, both equally good. The same combination of spinach, egg, and cheese forms the green middle layer of the more elaborate Tajine el Bey.
Spinach reached the Maghreb through medieval Arab agricultural expansion, establishing itself in Tunisian home cooking as a versatile green that integrated naturally into the egg-based tajine tradition. The spinach tajine occupies a practical, everyday role: it doubles as the standalone version of the green stratum inside the more theatrical Tajine el Bey, confirming that the Husseinite court recipe drew on an already-established household formula. Across Tunisian regions, the precise filling shifts with season and pantry—spinach gives way to peas or chard in different households—but the form remains constant: blanch, squeeze, combine with eggs and cheese, bake, slice.
Firm yet moist; the spinach delivers a mild earthiness and a faintly silky texture that contrasts with the savory, lightly spiced egg and cheese. Eaten cold and sliced the next day, it firms further and the flavors intensify—ideal alongside a simple tomato and onion salad.
Blanching spinach in salted boiling water for 5 minutes inactivates polyphenol oxidase and peroxidase, the enzymes responsible for enzymatic browning and color degradation, while simultaneously softening cell walls. Thorough wringing after blanching is structurally critical: residual moisture dilutes the egg protein concentration, slowing coagulation and producing a too-soft, wet interior that cannot be cleanly sliced. Egg proteins coagulate at 65–70°C, locking spinach, chicken, and cheese into a uniform matrix; sustained heat at 180°C drives surface Maillard browning, yielding the golden finish and toasted-savory aroma.
Variations
Adding rigouta or ricotta to the batter makes it richer and creamier, producing exactly the green layer of Tajine el Bey. Ground lamb or beef works equally well in place of chicken. A vegetarian version replaces meat with crushed chickpeas or cooked green lentils. The finished tajine keeps well for two days refrigerated; it is often served cold with a drizzle of olive oil and a squeeze of lemon.
On the Palate
Where Tajine Sibnakh sits in the Tunisian flavor cloud
Ingredients
Serves 6
How it's made
7 steps · 15 min
- 18 min
Blanch the spinach in a large pot of salted boiling water for 5 minutes; drain and immediately rinse under cold water to stop the cooking. Squeeze out all excess moisture firmly with both hands, then chop the spinach finely.
Watch outAfter blanching, wring the spinach bone-dry with both hands — leftover water dilutes the egg so the center sets wet and won't slice clean.
- 210 min
Sauté diced onion in olive oil over medium heat until soft; add diced chicken, tomato paste, turmeric, a pinch of chili, salt, and pepper. Add a splash of water and cook 8 minutes until the chicken is just cooked through and the sauce coats the pieces. Remove from heat and cool.
- 33 min
Beat 5 eggs in a large bowl with salt and pepper.
- 43 min
Add the grated cheese, blanched spinach, and cooled chicken with any juices to the beaten eggs; stir until evenly combined.
- 52 min
Pour the mixture into a buttered 22cm square or round baking dish.
- 628 min
Bake at 180°C for 25–30 minutes until the center is fully set when tested with a skewer and the top is golden.
Watch outBake until a skewer comes out clean from the center and the top is golden — a wet skewer means the egg hasn't fully set inside.
- 75 min
Cool 5 minutes in the dish; cut into squares or wedges. Serve hot directly, or refrigerate and serve cold the next day.
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