Tunisian Vegetable Tagine

Preparation

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, 3-5 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, 8-12 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, 5-7 minutes. Sprinkle the eggs with paprika.

Tips

Recipe Nutrition:

Per serving: 254 calories; 8 g fat (2 g saturated fat, 4 g mono unsaturated fat); 212 mg cholesterol; 33 g carbohydrates; 13 g protein; 8 g fiber; 621 mg sodium; 672 mg potassium; 0 g added sugar

Nutrition Bonus: Vitamin A (58% daily value), Vitamin C (53% dv), Selenium (27% dv), Folate (19% dv), Iron (17% dv).

2 Carbohydrate Servings

Exchanges: 1 starch, 2 1/2 vegetable, 1 medium-fat meat

Contributed by: EatingWell.com