• 2servings
  • 25minutes
  • 259calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) extra-virgin olive oil

  2. 1 1/2 cup(s) frozen bell pepper and onion mix

  3. 1/2 teaspoon(s) coriander seeds

  4. 1/4 teaspoon(s) caraway seeds

  5. Pinch of salt

  6. 1/8 teaspoon(s) paprika , plus more for sprinkling

  7. 1/8 teaspoon(s) cayenne pepper

  8. 2 clove(s) garlic , minced

  9. 1 can(s) (14-ounce) diced tomatoes

  10. 1 can(s) (8-ounce) chickpeas , rinsed

  11. Freshly ground pepper to taste

  12. 2 large eggs

Instructions Jump to Ingredients ↑

  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.

  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 to 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 to 7 minutes. Sprinkle the eggs with paprika.

  5. Carb Servings: 1 starch, 2 1/2 vegetable, 1 medium-fat meat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin A (58% daily value), Vitamin C (53% dv), Selenium (27% dv), Folate (19% dv), Iron (17% dv).


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