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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.

Tunisian Vegetable Tagine

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By: Everyday Health
Cook Time
30 min


  • 1 teaspoon oil, olive, extra-virgin
  • 1 1/2 cup(s) mixed vegetables, frozen, bell pepper and onion
  • 1/2 teaspoon coriander seed
  • 1/4 teaspoon caraway seeds
  • 1 pinch salt
  • 1/8 teaspoon paprika plus more for sprinkling
  • 1/8 teaspoon pepper, cayenne
  • 2 clove(s) garlic minced
  • 14 ounce(s) tomatoes, diced
  • 8 ounce(s) beans, garbanzo (chickpeas) rinsed
  • pepper, black ground freshly ground, to taste
  • 2 large egg(s)


Here are your instructions:

  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.

Recipe Notes

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Nutrition Details

per serving
Calories 259, Fat 9g, Cholesterol 212mg, Sodium 564mg, Saturated Fat 2g, Protein 13g, Fiber 7g, Carbohydrates 43g



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