Tunisian Vegetable Tagine (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Tunisian Vegetable Tagine

http://www.eatingwell.com/recipes/tunisian_vegetable_tagine.html

From EatingWell:  Fall 2003, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African spice blend and simplified with the use of precut, frozen bell peppers and onions.

2 servings, 2 cups stew plus 1 egg each | Active Time: 15 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and onion mix; cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes.
  2. Meanwhile, coarsely grind coriander seeds, caraway seeds and salt in a spice grinder, dry blender or mortar and pestle. Transfer to a small bowl and stir in paprika and cayenne.
  3. Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 8 to 12 minutes. Season with pepper.
  4. Break eggs into separate halves of the pan, taking care not to break the yolks. Reduce heat to medium-low, cover and cook until the eggs are set, 5 to 7 minutes. Sprinkle the eggs with paprika.

Nutrition

Per serving : 259 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 212 mg Cholesterol; 43 g Carbohydrates; 13 g Protein; 7 g Fiber; 564 mg Sodium; 231 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 vegetable, 1 medium-fat meat

Tips & Notes