North African Vegetable Stew with Poached Eggs
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
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Per Serving:
276 calories; protein 14.9g; carbohydrates 34.1g; dietary fiber 9.7g; sugars 12.4g; fat 9.5g; saturated fat 1.9g; cholesterol 186mg; vitamin a iu 1976IU; vitamin c 17.5mg; folate 23.8mcg; calcium 119.6mg; iron 5.2mg; magnesium 9.4mg; potassium 537.8mg; sodium 612.6mg.
Exchanges:
1 1/2 starch, 2 vegetable, 1 1/2 lean protein, 1 fat