North African Pepper and Tomato Stew

[Guest guest]

North African Pepper and Tomato Stew

4 servings—dairy-free

 

 

15- to 19-oz. can chickpeas, rinsed and drained, or 1

1/2 to 1 3/4 cups cooked chickpeas

4 large eggs

Pinch of hot paprika

3 ripe medium tomatoes, halved, seeded and coarsely

chopped (4 cups)

2 tsp. olive oil

1 cup slivered onion ( 1/2 large)

1 large green or red bell pepper, cut into 2-inch-long

slivers

4 medium cloves garlic, minced

2 fresh Anaheim chilies, seeded and cut into

2-inch-long slivers ( 3/4 cup)

1/2 tsp. ground cumin

In large nonstick skillet, heat oil over medium-high

heat. Add onion and cook, stirring often, until light

golden, 2 to 3 minutes. Add bell pepper, garlic,

chilies and cumin and cook, stirring often, until

softened, 3 to 5 minutes. Add tomatoes and chickpeas

and bring to a simmer. Cook, stirring occasionally,

until tomatoes have broken down into a sauce, reducing

heat as needed to maintain a lively simmer, about 10

minutes.

 

Season stew with salt and freshly ground pepper to

taste. One at a time, crack each egg and drop into a

separate quadrant of stew, taking care not to break

yolks. Cover skillet and cook over medium-low heat

until eggs are set, 5 to 7 minutes.

 

Sprinkle each egg with a little paprika. With slotted

spoon, transfer 1 egg with some stew to each plate.

Spoon additional stew around eggs and serve

immediately.

 

PER serving: 271 CAL; 15 G PROT; 10 G TOTAL FAT (2

SAT. FAT); 35 G CARB.; 213 MG CHOL; 88 MG SOD.; 6 G

FIBER

 

 

 

 

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