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FareShare Gazette Recipes -- October 2006 - N's


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North African Vegetable Stew with Poached Eggs

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* Exported from MasterCook *

North African Vegetable Stew with Poached Eggs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons extra-virgin olive oil
3 cups frozen pepper stir-fry vegetables
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1 pinch salt
1/4 teaspoon paprika -- plus
more for sprinkling
1/8 teaspoon cayenne pepper
4 garlic cloves -- minced
28 ounces diced tomatoes -- (1 can)
[or 2 14 1/2-ounce cans diced tomatoes]
19 ounces chickpeas -- rinsed (1 can)
or 15 1/2-ounce can chickpeas -- rinsed
Freshly ground pepper to taste
4 large eggs

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.

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.

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.

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.

Yield : 4 servings
Active Time: 25 minutes. Total Time: 35 minutes.
Ease of preparation: Easy

Source : EatingWell Newsletter
Formatted by Chupa Babi in MC: 10.01.06

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.

Fragrant vegetable stews are common all around the Mediterranean. This
streamlined version is flavored with a Tunisian spice blend and made simple
with the use of precut frozen stir-fry vegetables.

Contributed to the FareShare Gazette by Chupa; 2 October 2006.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 633 Calories; 16g Fat (22.2% calories from 
fat); 34g Protein; 93g Carbohydrate; 26g Dietary Fiber; 212mg Cholesterol; 154mg 
Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

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