By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
614 cal · 40 min
North African Vegetable Stew with Poached Eggs
Recipe GLPRb6faf32c9fcfd7
A vibrant and aromatic North African vegetable stew enriched with chickpeas and warming spices, topped with delicately poached eggs. This dish combines the earthiness of coriander and caraway seeds with the gentle heat of cayenne pepper, creating a deeply satisfying one-pot meal.
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Ingredients
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1/4 teaspoon paprika, plus more for sprinkling
1/8 teaspoon cayenne pepper
1 28-ounce can diced tomatoes
1 19-ounce can chickpeas, rinsed and drained
3 cups frozen pepper stir-fry vegetables
Pinch of salt
Freshly ground pepper, to taste
4 large eggs
Directions
Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring occasionally, until fragrant.
Toast the coriander seeds and caraway seeds in the pot for about 30 seconds, stirring constantly, to release their essential oils and deepen their flavor.
Stir in the paprika and cayenne pepper, cooking for another 30 seconds until aromatic.
Add the canned diced tomatoes with their juices, the rinsed chickpeas, and the frozen pepper stir-fry vegetables. Stir well to combine all ingredients.
Season the stew with a pinch of salt and freshly ground pepper to taste. Bring the mixture to a gentle simmer over medium-high heat.
Reduce heat to medium and simmer for about 12-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
Using the back of a spoon, create four shallow indentations or wells in the surface of the stew, evenly spaced apart.
Carefully crack one egg into each well, being careful not to break the yolk. The gentle heat of the stew will cook the eggs.
Cover the pot with a lid and cook for 4-6 minutes, until the egg whites are set and opaque but the yolks remain runny or achieve your preferred doneness (eggs should reach 160°F for food safety if you prefer fully cooked yolks).
Remove from heat and sprinkle with additional paprika if desired. Serve hot, ensuring each portion receives one poached egg and plenty of the vegetable and chickpea stew.
Comments
Caraway seeds and coriander seeds are specialty items that will require a trip to Harris Teeter's bulk section or International aisle; neither Food Lion nor ALDI carry them consistently, making this a real second-stop cost for a weeknight. The stew runs roughly $8–10 for four servings (tomatoes, chickpeas, frozen peppers, four eggs at current prices), landing around $2–2.50 per serving, which is solid. The stated time is honest for casual home cooking, though toasting the seeds and simmering the chickpeas add 5–10 minutes if starting from scratch. It's a forgiving, one-pot dish that holds together well, reheats nicely, and has strong Southern appeal as a lighter version of slow-cooked bean stews North Carolina families know, but the spice sourcing knocks it down from a 4.5.
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