1 tbsp olive oil
1 chicken breast, diced
250g chorizo, sliced
200g smoky bacon, diced
2 red onions, coarsely chopped
2 large garlic cloves, coarsely chopped
1 tbsp smoked paprika
2 tsp ground cumin
1 tsp red chilli flakes
½ tsp cayenne pepper
1 large red capsicum, diced
1 long red chilli, chopped
1 jalapeño chilli, chopped
Salt and black pepper, to taste
400g roma tomatoes, cut into large chunks
2 spring onions, chopped
½ bunch coriander, finely chopped
1 cup tinned chickpeas, rinsed and drained
½ cup water
6 large eggs
¼ cup feta cheese
1 small handful fresh parsley, finely chopped
In a large, heavy-based saucepan over medium-high heat, add 1 tbsp extra virgin olive oil, the chorizo, chicken and the bacon. Fry off for a couple of minutes before adding the red onion, garlic, paprika, cumin, chilli flakes and cayenne pepper. Stir well to coat everything in the spices. Stir through the capsicum and chillis, season to taste with salt and pepper and cook for a few minutes until everything softens slightly.
Once the mixture has softened and is fragrant, add the chopped tomato, spring onions, coriander, chickpeas, passata and some water to loosen the mixture. Stir everything well and cook for about five minutes until the mixture has thickened and reduced a little.
Turn the heat down to low. With a wooden spoon, make six little dips in the tomato mixture and crack an egg into each. Crumble over the feta cheese then cover the pot with a lid and let cook for about 5-8 minutes until the eggs have set.
Sprinkle over the parsley and turn off the heat. Serve with some crusty bread on the side.