📖 Instructions

1. First, grab your heavy-bottomed pot or Dutch oven. A regular saucepan works too, but the heavier the bottom, the more even the cooking—less chance of scorching!
2. Now, pour in 2 tablespoons of olive oil. Don't skimp, good olive oil is where the magic starts.
3. Turn the heat to medium. Add 4 cloves of minced garlic. Cook for just about 30 seconds, until fragrant. Watch it carefully, burnt garlic is bitter garlic!
4. Add one finely chopped shallot to the pot. Cook until it's softened and translucent, usually around 5 minutes. Don’t rush this step; a well-cooked shallot adds sweetness and depth.
5. Pour in two 28-ounce cans of diced tomatoes (or the equivalent in fresh, chopped tomatoes if you're feeling fancy). Stir well to combine with the garlic and shallot.
6. Add 1 pint of cherry tomatoes, halved. The sweetness of the cherry tomatoes complements the acidity of the diced tomatoes.
7. Add ½ cup of Kalamata olives, pitted and halved. The briny olives bring that Mediterranean kick.
8. Stir in 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, ¼ teaspoon of cayenne pepper (or more, if you like heat!), and salt and pepper to taste. These spices create a warm, earthy flavor profile. Adjust the seasoning as you go, tasting and tweaking as needed. I prefer a little extra cumin.
9. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
10. After simmering, stir in 2 tablespoons of chopped fresh parsley and 2 tablespoons of chopped fresh cilantro. Fresh herbs brighten the whole dish.
11. Crumble 4 ounces of feta cheese over the tagine. The salty, creamy feta is the perfect finishing touch. I like to use a good quality Greek feta for the best flavor.
12. Serve hot, garnished with extra feta, fresh herbs, and a drizzle of olive oil, if desired. It’s great on its own, or with couscous, quinoa, or crusty bread for soaking up the delicious sauce.
13. Optionally, serve with a dollop of Greek yogurt or a swirl of tahini for added creaminess and flavor.