North African Vegetable Stew with Poached Eggs

By bakers_delight85

Ingredients

• 2 tsp. extra-virgin olive oil
• 3 cups frozen pepper stir-fry vegetables
• 1 tsp. coriander seeds
• 1/2 tsp. caraway seeds
• Pinch of salt
• 1/4 tsp. paprika, plus more for sprinkling
• 1/8 tsp. 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

Details

Servings 4

Preparation

Step 1

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 tsp. 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.
Per serving: 277 calories, 10g fat, 211mg cholesterol, 30g carb, 15g protein, 9g fiber, 554mg sodium