Step 1

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Step 2

After 2 minutes, add in 1 small onion that´s been finely diced, 1 small green & red bell pepper that´s been finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil

Step 3

After 5 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce, mix together and simmer, after 3 minutes and the tomato sauce has thickened, add in 2 1/2 cups canned chickpeas (drained & rinsed), season with sea salt & black pepper and gently mix together, then add a generous 1/2 cup vegetable broth, mix together and lower the fire to a low-medium heat

Step 4

After simmering for about 5 minutes, start adding the 4 eggs into the pan, I like to create little pockets to add the eggs into, that way they sit in their perfectly, season the eggs with a kiss of sea salt & black pepper, place a lid on the pan

Step 5

Once the egg whites are fully cooked through but the yolks are still creamy, about 4 minutes, remove the pan from the heat

Step 6

Sprinkle with finely chopped scallions and serve next to a crunchy baguette, enjoy!