Tunisian Vegetable Tagine

Written on the 26 October 2013 by Peter


Nutrition Info per Serving:

Calories: 259, Carbohydrates: 43 g, Fat: 9 g, Protein: 13 g


1 teaspoon olive oil

1 1/2 cups frozen 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 pepper

2 cloves garlic, minced

40 g diced tomatoes

chickpeas, rinsed

Freshly ground pepper, to taste

2 large eggs

Cooking Directions:

Step 1
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.

Step 2
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.

Step 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, 8 to 12 minutes. Season with pepper.

Step 4
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.

Author: Peter
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