Recipe serves 3


  •  1 tbsp olive oil
  •  1/2 medium red (or yellow or both) bell pepper (chopped)
  •  300g of our tomato sauce
  •  Salt and pepper to taste
  •  1 tsp smoked or sweet paprika
  •  1 tsp ground cumin
  • 1 tsp coriander
  •  1 pinch chilli flakes (optional)
  •  150g cooked chickpeas (rinsed and drained)
  •  3 large eggs
  •  Fresh oregano, to garnish


Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, bell pepper and spices. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant. Add chickpeas. Stir to combine. Then add tomato sauce reduce heat to medium-low and simmer for 15 minutes to allow the flavors to develop.

With the help of a spoon, make a well near the edge of the pan and break an egg directly into it. Repeat with the remaining eggs, then season them with salt and pepper to taste. Cover pan with a lid. Let cook until egg whites are done (around 6-8 minutes), making sure not to overcook (you want the yolks to still be soft). Keep an eye on the eggs at this point, as timing will differ depending on how deep your pan is, how hot your oven is, etc.

Remove pan from heat, and sprinkle with fresh oregano(or basil or any fresh herbs of your preference) and an extra drizzle of olive oil. 

Serve with bread or rice.