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North African Vegetable Stew with Poached Eggs

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  35 Minutes
  4 servings
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.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
2 teaspoons  extra-virgin olive oil
3 cups  frozen pepper stir-fry vegetables
1 teaspoon  coriander seeds
1/2 teaspoon  caraway seeds
Pinch of  salt
1/4 teaspoon  paprika, plus more for sprinkling
1/8 teaspoon  cayenne pepper
4 cloves  garlic, minced
1 28-ounce can or 2 14 1/2-ounce cans  diced tomatoes
1 19-ounce or 15 1/2-ounce can  chickpeas, rinsed
Freshly ground pepper  to taste
4   large eggs
North African Vegetable Stew with Poached Eggs Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 277
Fat. Total: 9g
Protein: 15g
Carbohydrates, Total: 43g
Fat, Saturated: 2g
Fiber: 9g
Cholesterol: 212mg
Sodium: 641mg
% Cal. from Fat: 29%
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