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.
Nutrition per serving may change if servings are adjusted.
1 teaspoon extra-virgin olive oil
1½ cups frozen bell pepper and onion mix
½ teaspoon coriander seeds
¼ teaspoon caraway seeds
Pinch of salt
⅛ teaspoon paprika, plus more for sprinkling
⅛ teaspoon cayenne pepper
2 cloves garlic, minced
1 14-ounce can diced tomatoes
1 8-ounce can chickpeas, rinsed
Freshly ground pepper, to taste
2 large eggs
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.
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.
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.
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.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
257 calories;8 g fat(2 g sat); 8 g fiber; 34 g carbohydrates; 13 g protein; 77 mcg folate; 186 mg cholesterol; 9 g sugars; 0 g added sugars; 1,984 IU vitamin A; 19 mg vitamin C; 104 mg calcium; 4 mg iron; 623 mg sodium; 676 mg potassium
Vitamin A (40% daily value), Vitamin C (32% dv), Iron (22% dv)