Tunisian Vegetable Tagine

Provided by provided by EatingWell
Serves 6

Fragrant vegetable stews are common around the Mediterranean. This
streamlined version is flavored with a North African spice blend and
simplified with the use of precut, frozen bell peppers and onions.
Tunisian Vegetable Tagine

1 teaspoon extra-virgin olive oil
1 1/2 cups frozen bell pepper and onion mix
1/2 teaspoon coriander seeds
1/4 teaspoon caraway seeds
Pinch of salt
1/8 teaspoon paprika, plus more for sprinkling
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1 14-ounce can diced tomatoes
1 8-ounce can chickpeas, rinsed
Freshly ground pepper to taste
2 large eggs

Heat oil in a large nonstick skillet over medium-high heat. Add pepper and
onion mix; cook, stirring occasionally, until most of the liquid has
evaporated, 3 to 5 minutes. Meanwhile, coarsely grind coriander seeds,
caraway seeds and salt in a spice grinder, dry blender or mortar and
pestle. Transfer to a small bowl and stir in 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, 8 to 12
minutes. Season with pepper. Break eggs into separate halves of the pan,
taking care not to break the yolks. Reduce heat to medium-low, cover and
cook until the eggs are set, 5 to 7 minutes. Sprinkle the eggs with
paprika.


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Have you ever tried this with Ras el Hanout?