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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


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

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.

1 1/2 starch, 2 vegetable, 1 1/2 lean protein, 1 fat