North African Vegetable Stew with Poached Eggs

2 teaspoons extra-virgin olive oil
3 cups frozen pepper stir-fry vegetables
1 bell pepper, sliced
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
2 14 1/2-ounce cans diced tomatoes
1 15 1/2-ounce can chickpeas, rinsed
Freshly ground pepper, to taste
4 large eggs

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.
2. 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.
3. 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.
4. 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.


Serving Size: 2 cups of stew and one egg

Number of Servings: 4

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.