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


  • 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


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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