I used my enameled cast iron skillet for this dish; a tagine is traditionally a clay pot but the instructions would be different as I believe you do not put a clay pot on the stove top (I think you would begin the dish in a frying pan but then transfer it to a clay pot and break the eggs into it, to cook in a moderate oven). Do not use plain cast iron as the tomatoes will react with it. The heavier the skillet the better.