Ingredients
- 2 teaspoons extra-virgin olive oil
- 3 cups frozen pepper stir-fry vegetables
- 1 teaspoon coriander seeds
- ½ teaspoon caraway seeds
- Pinch of salt
- ¼ teaspoon paprika, plus more for sprinkling
- ⅛ teaspoon cayenne pepper
- 4 cloves garlic, minced
- 1 28-ounce can or 2 14½-ounce cans diced tomatoes
- 1 19-ounce or 15½-ounce can chickpeas, rinsed
- Freshly ground pepper, to taste
- 4 large eggs
Preparation
- 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 ¼ 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.
Source : allrecipes.Com
