This recipe for chickpeas with tomato and eggs has been a wild card at home for a long time. The same goes for me for a meal as for a dinner

Ingredients

• 1 jar of cooked chickpeas rinsed and drained
• 1/2 teaspoon cumin seeds powder
• 2 large onions
• 2 cloves of garlic
• 50 ml extra virgin olive oil
• 1 red pepper
• 1 green pepper
• 2 teaspoons brown sugar (optional)
• 2 Bay leaves
• 1 teaspoon chopped thyme
• 1 tablespoon chopped parsley
• 1 bunch of chopped fresh cilantro
• 1 can can canned chopped tomato
• some saffron
• 1 teaspoon chili powder
• salt
• freshly ground black pepper
• 4-5 eggs

Directions

Heat the oil over medium heat in a skillet or pan.

Add the chopped onions, peppers and garlic and sauté for 5-10 minutes until the vegetables are tender.

Mix ground cumin, coriander, chili powder, chili flakes, salt and pepper. Stir well and let it cook for 1-2 minutes.

Add the tomato puree and diced tomatoes. Stir until well combined.

Reduce the heat and let it simmer for 10-15 minutes until the sauce thickens.

Now, add the cooked chickpeas, stir well and let it cook for 1-2 minutes.

Make 4-5 wells in the sauce and break the eggs in each well. Sprinkle a pinch of salt and pepper over the eggs.

Cover the pan and let the eggs simmer for 10-15 minutes until ready.

Once the eggs are ready, remove from heat, garnish with some chopped cilantro or parsley and serve immediately.

Tips and Tricks

• You can prepare the sofrito with the tomato and curdle the eggs at the last moment
• Freeze very well without eggs
• Preparation time: 15 minutes
• Difficulty: easy
• Servings: 4-5

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