Prepare to go. First, warm your oven to 350 degrees Fahrenheit, and then place a rack in the middle of your oven.
Prepare the carrots in advance. Put the carrots in the large bowl of the food processor that has a blade attached to it, and pulse them until they are either finely chopped or shredded. Transfer to a large basin designed for mixing.
Get the onion ready. In a food processor, pulse the onion until it is cut into very small pieces. Give your food processor a quick rinse before transferring the mixture to the bowl containing the carrots.
Make preparations for the parsley. The parsley should be added after the food processor has been dried out. Pulse until extremely finely minced. Transfer to a large mixing bowl, keeping it separate from the mixture of carrots and onions.
Combine. Take the bowl that contains the parsley and add the eggs, milk, half a teaspoon of Ras el Hanout, baking powder, and a significant amount of salt and pepper to it. Use a whisk to mix the ingredients.
A sauté. To make the olive oil shimmer, heat two teaspoons of olive oil in a skillet that is oven-safe and measures ten inches in diameter. It is recommended to incorporate the mixture of carrots and onions, along with the garlic, the remaining half teaspoon of Ras el hanout, and a substantial amount of salt and pepper. Cook the mixture for around ten minutes, stirring it regularly with a wooden spoon, until it has become more pliable and acquired at least some color.
Put on layers. After stirring in the harissa paste (if you are using it), spread the mixture of carrots and onions as evenly as possible across the bottom of the pan. The egg mixture should be poured on top.
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