Tunisian Vegetable Tagine

1. 1 teaspoon extra-virgin olive oil
2. 1 1/2 cups frozen bell pepper and onion mix
3. 1/2 teaspoon coriander seeds
4. 1/4 teaspoon caraway seeds
5. Pinch of salt
6. 1/8 teaspoon paprika, plus more for sprinkling
7. 1/8 teaspoon cayenne pepper
8. 2 cloves garlic, minced
9. 1 14-ounce can diced tomatoes
10. 1 8-ounce can chickpeas, rinsed
11. Freshly ground pepper to taste
12. 2 large eggs

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. 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. 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. 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.