North African Vegetable Stew with Poached Eggs

North African Vegetable Stew with Poached Eggs (Adapted from Eating Well)

2 teaspoons extra-virgin olive oil
3 cups frozen stir-fry vegetables
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1/8 teaspoon salt
1/4 teaspoon paprika, plus more for sprinkling
1/8 teaspoon cayenne pepper
4 garlic cloves, minced
28 ounce can fire-roasted diced tomatoes
15 1/2 ounce can chickpeas, rinsed and drained
4 large eggs

In a large skillet, heat oil over medium-high. Add vegetables and cook until most of the liquid has evaporated, about 5 minutes. If you are using anything other than a pepper/onion stir-fry veggie mix, take these veggies out now and add them back in at the end just to warm through.

Place coriander seeds, caraway seeds and salt in a mortar and pestle or a spice grinder and mix until they are coarsely chopped. Place in a small bowl and stir in 1/4 teaspoon paprika and cayenne.

Stir in the minced garlic and spices into the skillet - cook until fragrant, about 1 minute. Pour in tomatoes and chickpeas - bring mixture to a simmer. Reduce heat to medium and cook until slightly thickened, about 10 to 15 minutes. Season to taste with fresh ground pepper.

Carefully break eggs into 4 separate areas of the stew. Cover, reduce heat to medium-low and cook until the eggs are set - about 4 to 6 minutes. Sprinkle eggs lightly with the extra paprika.

Makes 4 servings.

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