ingredients

• 3 tablespoons extra-virgin olive oil
• 2 jalapeño, finely chopped
• 1 onion, finely chopped
• 1 tablespoon sugar
• 4 cloves garlic, crushed
• 1/ 2 teaspoon cumin seeds
• 1 teaspoon kosher salt
• 1/ 2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon spice mix, optional
• 1 1/ 2 teaspoon red chili powder
• 1 tablespoon paprika
• 2 cups crushed tomatoes
• 2 cups boiled or, dried ones that are soaked and cooked or canned ones, rinsed and drained chickpeas
• 1/ 4 cup cup water
• 6 large eggs
• 2 tablespoons chopped cilantro, dill, parsley
• 2 tablespoons Sheep’s feta cheese
• Fresh crusty bread, to serve

• We Recommend

  Brightland Olive Oil (Awake)

  $37

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Method

• Step 1

  In a deep skillet, heat the olive oil, add onions and sugar and cook about 6 minutes until translucent (do not brown) Add crushed garlic, chopped chilies, and cumin seeds ~ fry 2 minutes.

• Step 2

  Add the Winter Spice mix (if using) and the rest of the ground spices and cook 3 minutes, stirring to incorporate everything.

• Step 3

  Add the crushed tomatoes, chickpeas and 1/4 cup water. Cover and cook for about 10-15 min.

• Step 4

  Smooth mixture into the base of the skillet and gently crack 4-6 eggs on top. Spoon some of the tomato sauce over and around the eggs. Immediately cover and cook approx. 4-5 min or until eggs are cooked through to your desired preference (runny or semi-solid yolk).

• Step 5

  With a large spatula, gently remove sauce and eggs onto plates and top with chopped herbs and serve with crusty bread or pita. Enjoy!