Tunisian Vegetable Tagine

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Tunisian Vegetable Tagine

Tunisian Vegetable Tagine

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.

Serves 2

Prep Time 15 min

Total Time 25 min.


  • 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 c diced tomatoes
  • 1 8-ounce ca 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.