Serves: 4 

Diced tomato28 oz can2 x 14 oz
Chickpeas14 oz can
Spring onion1 bunchsliced
Poblano pepper1 largesliced
Garlic4 clovesgrated
Tomato paste1 - 2 tbspto taste
Cheeseas neededgarnish
Fresh herbsas neededgarnish
Fennelto taste
Cuminto taste
Smoked paprikato taste
Pepperto taste
Olive oilfor fryingas needed


  • Fry onions and pepper in olive oil along with cumin and fennel
  • Add garlic and stir for a few minutes
  • Then add tomato paste, cook well and deglaze with juice from diced tomatoes
  • Add tomatoes, smoked paprika, and black pepper
  • Cook until the sauce becomes thick
  • Add chickpeas and cook until the sauce is very thick, adjust the seasoning and turn off the heat
  • Turn on the broiler
  • Make wells in the pan and crack in the eggs
  • Top with the grated cheese, turn the heat back on and cook until the eggs are half done
  • Broil for 2 minutes and top with the green portion of onion and fresh herbs


Sub any onion for spring onion and any chili for poblano. If you don't want to turn the oven on, just cover the pan after adding eggs and cook until eggs are done