Ingredients

• 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

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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.