Serves 6
Time 30 minutes


1 red onion, sliced

1 clove garlic, sliced 

1 knob ginger, diced

2 tbsp extra virgin olive oil 

½ cup green olives, pitted and cut in 1/2

½ cup  kalamata olives, pitted and cut in 1/2 

½ knob turmeric, grated

½ knob saffron, minced  

1 tsp chilli flakes

1 tsp cumin 

1 tsp sweet paprika 

½ tsp cinnamon 

1 tsp ground coriander 

½ preserved lemon 

1 bunch parsley, roughly chopped 

1 bunch coriander, roughly chopped 

1 cup chickpeas, cooked and drained

1 x (400g) can crushed tomatoes

500ml passata

½ cup water if the sauce is thickening too much

Salt & pepper

6 eggs 


To serve

1 lemon, juiced 

1 bunch chives, thinly sliced

½ block feta, crumbled


Add onion, garlic, ginger and extra virgin olive oil to a pan over medium heat. Allow to sweat down for a few minutes. Add olives, turmeric, saffron, spices, preserved lemon, fresh herbs, chickpeas, tomatoes and passata to the pan. Turn the heat up and cook for 5-6 minutes, stirring occasionally. Add a little water if it’s getting too thick. 

Create wells in the sauce and carefully crack the eggs into the well, add salt and pepper. Turn the heat down and cover with the lid. Cook the eggs slowly to your liking. 

To serve, drizzle with lemon, chives and crumbled feta.