Tunisian Vegetable Tagine

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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
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes (15 minutes prep)

  • 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

  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.

  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.

  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.

  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.

Nutritional Facts

Serving Size
2 cups stew plus 1 egg
33 g
8 g
Saturated Fat
2 g
13 g
212 mg
Dietary Fiber
8 g
672 mg
621 mg
2 servings
2 cups stew plus 1 egg each
1 starch
2 1/2 vegetable
1 medium-fat meat
Vitamin A
58% daily value
Vitamin C
53% dv
27% dv
19% dv
17% dv

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