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Foraging with Alexis Nikole Nelson.
This tagine is traditionally served with eggs, poached in the flavorful sauce. Serve the tagine directly from the skillet, using a spoon to break the eggs and let the yolks run into the sauce. Offer crusty bread, naan or pita to soak up the sauce.
cup pimento-stuffed green olives, roughly chopped
tablespoons grated lemon zest
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