North African Vegetable Stew with Poached Eggs

  • Active Time 25m
  • Total Time 35m

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 stew, up to step of incorporating eggs, up to 2 days ahead, cover and refrigerate.


  • 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 can (28 ounces) or 2 cans (14 1/2 ounces each) diced tomatoes
  • 1 can (15 1/2 to 19 ounces) chickpeas, rinsed
  • Freshly ground pepper to taste
  • 4 large eggs


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: Feel free to start with 1 medium sliced onion and 2 diced bell peppers, cooking them prior to adding stir-fry vegetables. Also, add 3 diced seeded tomatoes along with canned tomatoes.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7309

nutrition information per serving

277 calories; 9g total fat; 2g total saturated fat; 212mg cholesterol; 641mg sodium; 43g carbohydrates; 9g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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