North African Pepper and Tomato Stew

North African Pepper and Tomato Stew

Serving Size : 4

1 15-19-oz. can chickpeas -- rinsed and drained or 1 1/2 to 1 3/4
cups cooked chickpeas
4 large eggs
1 Pinch hot paprika
3 ripe medium tomatoes (4 cups) -- halved, seeded and coarsely chopped
2 teaspoons olive oil
1 cup slivered onion ( 1/2 large)
1 large green or red bell pepper -- cut into 2"-long slivers
4 medium cloves garlic -- minced
2 fresh Anaheim chilies (3/4 cup) -- seeded and cut
into 2"-long slivers
1/2 teaspoon 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.

Source: "Vegetarian Times, August 2000" via The Soups-N-Stews mailer on Cooking-Lists.com