Source: FOSS Cooking (community recipes)
The tajine is a baked egg-based custard with three components that must be built in order: greens, potatoes, then the binding layer. Each stage removes moisture, otherwise the eggs won't set properly and you'll end up with a soup.
Wilt the parsley or spinach in a large frying pan over medium-high heat for 2–3 minutes, stirring until it collapses and releases its liquid. The pan will smell sweet and mineral when the moisture has driven off. Transfer to a plate lined with kitchen paper and leave for 5 minutes to cool and shed more water. This drying step is non-negotiable — greens contain 80–90% water, and any excess will prevent the egg custard from setting cleanly.
In the same pan, heat enough oil to just submerge the potatoes and onion — roughly 5 cm depth — and raise the heat to medium. Cut the potatoes into 5 mm dice and the onion into roughly the same size; they need to cook through but stay distinct, not collapse into a mash. The oil temperature controls the cooking speed: you're aiming for gentle poaching rather than aggressive frying. After 8–10 minutes, the potatoes will yield easily to a fork and the edges will pale where starch has leached out. At this point, they're tender but not falling apart. Drain on paper towels for several minutes to remove surface oil — this prevents the finished dish from being greasy.
In a large bowl, combine the drained potatoes, onion, wilted greens, olives, shredded tuna or chicken, and diced cheese. The cheese melts into the egg, enriching the crumb. Add the eggs one at a time, stirring gently with a fork until the mixture is evenly distributed. Season with salt, black pepper, and paprika. Pour into a baking dish and bake at 200°C for 20–25 minutes. The custard is set when a knife pushed into the centre meets resistance and a few wet crumbs cling to the blade — not completely dry, or the assembled-dishes|assembled dish will taste tired. The surface should be pale gold and puffed slightly.
Rest for 5 minutes before serving. It slumps as it cools, which is correct; it's meant to be tender, not firm.
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