Ingredients

• 2 teaspoons extra-virgin olive oil
• 3 cups frozen pepper stir-fry vegetables
• 1 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• Pinch of salt
• 1/4 teaspoon paprika, plus more for sprinkling
• 1/8 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 28-ounce c diced tomatoes
• 1 19-ounce o chickpeas, rinsed
• Freshly ground pepper, to taste
• 4 large eggs

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Cooking Directions

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables; cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes.

Step 2

Meanwhile, grind coriander seeds, caraway seeds and salt coarsely in a spice mill, a dry blender or in a mortar and pestle. Transfer to a small bowl and stir in 1/4 teaspoon 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, 10 to 15 minutes. Season with pepper.

Step 4

Break eggs into separate quadrants of the stew, taking care not to break the yolks. Reduce heat to medium-low, cover the skillet and cook until the eggs are set, 5 to 7 minutes. Sprinkle eggs with paprika. Carefully transfer an egg and some stew to each plate. Fresh-vegetable variation: In Step 1, cook 1 medium sliced onion for about 2 minutes; add 2 diced bell peppers and cook for 3 to 5 minutes more. In Step 3, add 3 diced seeded tomatoes.