This North African stew is traditionally vegetarian and because it includes poached eggs, it’s often eaten as brunch around here. But don’t be afraid to add sausage, beef, or pork. And eat it for dinner if you want, it’s certainly hearty enough.
I like to add a handful of collards, swiss chard, or spinach a few minutes before it’s done.
It can be served as is, with bread, or over a bed of home fries or chickpeas.