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. Source: EatingWell Magazine, Fall 2003

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.

Nutrition Facts

257 calories; 8.4 g total fat; 2 g saturated fat; 186 mg cholesterol; 623 mg sodium. 676 mg potassium; 33.6 g carbohydrates; 8 g fiber; 9 g sugar; 12.7 g protein; 1984 IU vitamin a iu; 19 mg vitamin c; 77 mcg folate; 104 mg calcium; 4 mg iron; 33 mg magnesium;