2 x 400g cans chickpeas, rinsed and drained
2 x 400g cans crushed tomatoes
1 brown onion, chopped
1 tbsp extra virgin olive oil
3 garlic cloves, chopped
4 free-range eggs
6 mushrooms, chopped
A handful of spinach chopped
1 cup pitted black kalamata olives
1 tsp sweet paprika
1 tsp ground cumin
1 tsp cayenne pepper
Crumbled feta, to serve
1 tbsp flat-leaf parsley, chopped
Wholemeal pita bread, to serve
Preheat the oven to 180 degrees.
Heat a large ovenproof pan and brown the onion and garlic in olive oil.
Add chickpeas, paprika, cumin and cayenne pepper – combine and cook for 3-4 minutes.
Add crushed tomatoes and allow the sauce to gently simmer, add mushrooms, spinach and olives and stir through.
Season with salt and pepper.
Allow to gently simmer for 15-20 minutes on low heat so the sauce thickens slightly.
Create 4 shallow holes in the chickpea mix and crack an egg into each hole.
Transfer the pan to the oven and bake for 5-7 minutes so that the whites are set but the yolks remain runny.
Serve topped with crumbled feta on top and freshly chopped parsley. Pita on the side.