Serves 4, as light meal

Ingredients:

• 1 can of precooked chickpeas (or you can soak 1 cup dried chickpeas overnight & simmer for 1 hour)
• ¼ cup olive oil
• 1 onion, thinly sliced
• 4 cloves of garlic, thinly sliced
• 1 tsp smoked sweet paprika
• 1 tsp ground cumin
• 400g canned whole tomatoes
• 180g baby English spinach
• 6 eggs

Method:

• Preheat oven to 180°C
• Heat olive oil in saucepan & add onion & garlic & sauté over low-medium heat until carmelised (8-10 mins).
• Add spices, sauté until fragrant (1 min), then add tomatoes, breaking them up with a wooden spoon.
• Stir through chickpeas & 250ml of water, simmer until thick (8-10 mins), then season to taste & stir through spinach.
• Transfer chickpea mixture into a shallow 4 litre-capacity ovenproof dish. Make either 4 or 6 indents & crack an egg into each, then bake until eggs are just set (15-20 mins).
• Serve while still warm. Enjoy!