Tunisian Vegetable Tagine

0 Reviews
From: EatingWell Magazine Fall 2003

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 cups frozen bell pepper and onion mix
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon caraway seeds
  • Pinch of salt
  • 1/8 teaspoon paprika, plus more for sprinkling
  • 1/8 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

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Serving size: 2 cups stew plus 1 egg
  • Per serving: 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; 1984 IU vitamin A; 19 mg vitamin C; 104 mg calcium; 4 mg iron; 623 mg sodium; 676 mg potassium
  • Carbohydrate Servings: 2

Reviews 0