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Ingredients
2 servings
Instructions
Step 1
De-seed and dice the pepper, onions and two cloves of garlic along with some finely chopped coriander.
Step 2
Heat a large frying pan or skillet, add a good drizzle of olive oil and then your diced vegetables.
Step 3
Sauté with regular stirring until veg is soft and starting to brown.
Step 4
Add a tablespoon of tomato puree, 1.5 tsp of paprika, ground cumin and chilli along with a handful of coriander and a pinch of salt and pepper.
Step 5
Stir frequently for approx 3min to allow the flavours to release.
Step 6
Add a splash of soy sauce for some extra umami!
Step 7
Add the tinned tomatoes Drain the chickpeas and add to the pan, simmering all for ~10min. Make some pockets/indentations in the mixture and add the eggs individually.
Step 8
Put the lid on (or if you don't have a lid you can use a plate) and allow the eggs to cook through to your liking.
Step 9
Toast a couple of sourdough slices to serve with it.
Step 10
Garnish with a squeeze of lemon and a sprinkle of chopped coriander.
Notes
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