Fragrant vegetable stews are common all around the Mediterranean. This streamlined version is flavored with a Tunisian spice blend and made simple with the use of precut frozen stir-fry vegetables. Source: EatingWell Magazine, Fall 2003

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Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables; cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes.

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  • Meanwhile, grind coriander seeds, caraway seeds and salt coarsely in a spice mill, a dry blender or in a mortar and pestle. Transfer to a small bowl and stir in 1/4 teaspoon 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, 10 to 15 minutes. Season with pepper.

  • Break eggs into separate quadrants of the stew, taking care not to break the yolks. Reduce heat to medium-low, cover the skillet and cook until the eggs are set, 5 to 7 minutes. Sprinkle eggs with paprika. Carefully transfer an egg and some stew to each plate.

Tips

Make Ahead Tip: Prepare through step 3. The stew will keep, covered, in the refrigerator for up to 2 days.

Fresh-vegetable variation: In Step 1, cook 1 medium sliced onion for about 2 minutes; add 2 diced bell peppers and cook for 3 to 5 minutes more. In Step 3, add 3 diced seeded tomatoes.

Nutrition Facts

275 calories; 9.5 g total fat; 186 mg cholesterol; 613 mg sodium. 34.1 g carbohydrates; 14.9 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2015
delicious and filling recipe As someone who has a hard time thinking of a meatless meal as a real meal this stew is fantastic. I tried it before letting it simmer and wasn't impressed. However the finished product was amazing. Filling and delicious! Read More
Rating: 3 stars
08/30/2013
I didn't use the frozen stir-fry vegetable; instead I used two bell peppers and an onion. I also did two eggs per person however it would have been plenty filling with just one. Overall the recipe was really easy to make and my 5 year old ate it without complaint. Read More