Tunisian Vegetable Tagine
Tunisian Vegetable Tagine is a main course that serves 2. One serving contains 406 calories, 23g of protein, and 11g of fat. For $2.45 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe is liked by 246 foodies and cooks. A mixture of onion and pepper mix, olive oil, bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Similar recipes are Tunisian Fish Tagine, Tunisian Vegetable Stew, and Tunisian Vegetable Salsa.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 8-ounce can chickpeas, rinsed
1 14-ounce can diced tomatoes
1/4 teaspoon caraway seeds
1/8 teaspoon cayenne pepper
1/2 teaspoon coriander seeds
2 large eggs
2 cloves garlic, minced
1 teaspoon extra-virgin olive oil
1 1/2 cups frozen bell pepper and onion mix
1/8 teaspoon paprika, plus more for sprinkling
Freshly ground pepper, to taste
Pinch of salt
Equipment:
frying pan
mortar and pestle
blender
bowl
Cooking instruction summary:
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.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.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.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.
Step by step:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add pepper and onion mix; cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes.Meanwhile, coarsely grind coriander seeds, caraway seeds and salt in a spice grinder, dry blender or mortar and pestle.
3. Transfer to a small bowl and stir in paprika and cayenne.
4. Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds.
5. 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.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.
Nutrition Information:
covered percent of daily need
