My favorite thing to do on the Egg is to cook my ENTIRE meal. The Emile Henry Tagine is one of the cooking methods that allow you to accomplish this. There is no magic to this recipe of the technique.
The options for ingredients are ENDLESS....look for other recipes on my blog from previous years.
Baby Carrots, pork tenderloin (sliced and cut into bite size pieces), bell peppers, onion, potatoes, tomatoes, baby corn, 2 cups of chicken broth, a sprinkle of paprika and healthy sprinkle of Paul Prudhommes Pork and Veal Magic on the pork. Cooked indirect, plate setter legs UP, 380 and lid down for 40 minutes. Let rest for ten minutes after removing