Instructions: Put olive oil and onion in a saucepan and place over medium heat. Fry until the onion is slightly colored, then add the chicken and stir until browned. Add the tomato paste, paprika and 1 cup water. Bring to a boil, lower the heat and simmer for about 40 minutes. If the sauce becomes dry, add a little more water, but the sauce should be very thick at the end. Add the beans and simmer 5 minutes or until beans are hot. Preheat oven to 350 degrees. Grease a 9 inch round baking dish with the butter. Cool the chicken and beans to lukewarm before adding the parsley, cheese, bread crumbs, eggs and cinnamon. Season with salt and pepper to taste. Mix well, taste and adjust the seasonings if necessary.

Pour the mixture into the baking dish. Spread it evenly and bake for 15 to 20 minutes or until the top of the tagine is lightly crisp and the eggs are just set. Serve warm or at room temperature, cut into wedges.

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