Preparation time: 10 minutes
Cooking time: 50 minutes
Servings: 2


1 tsp. olive oil
One shallot, peeled and finely chopped
One red (bell) pepper, deseeded and finely chopped
One garlic clove, peeled and finely chopped
One courgette (zucchini), peeled and finely chopped
1 tbsp. tomato puree (paste)
½ tsp. mild chili powder
¼ tsp. ground cinnamon
¼ tsp. ground cumin
½ tsp. salt
1 × 400g (14oz) can chopped tomatoes
1 x 400g (14oz) canned chickpeas in water
A small handful of flat-leaf parsley (10g (1/3oz)), chopped
4 medium eggs at room temperature


Heat oil in a saucepan, add the shallot and red pepper (bell) and gently fry it
for 5 minutes. Stir in the garlic and courgette (zucchini) and cook for a
minute or two. Add the tomato puree (paste), salt, and spices and stir in.
Stir in the chopped tomatoes and chickpeas (soaking liquor and all) and heat
up to medium. Simmer the sauce for 30 minutes with the lid off the pan –
make sure it bubbles gently throughout and reduce by about one-third in
Remove from the heat and then add in the chopped parsley.
Preheat the oven to 200C.
Place the tomato sauce up to a simmer when you are ready to cook the eggs
and transfer it to a small ovenproof dish.
Crack eggs on the side of the platter, and gently lower them into the stew.
Cover with the foil, and bake for 10-15 minutes in the oven. Serve the
concoction with the eggs floating on top in individual bowls.


Calories: 473 kcal
Protein: 34.58 g
Fat: 29 g
Carbohydrates: 20.94 g