This is a perfect brunch dish for a lazy weekend or a simple dinner when one pan is all you can muster. The flavours are deep and satisfying with smoky paprika and a little chilli.  Simply served with fresh crusty bread or a crunchy salad.

Serves 4

Preparation + Cook time: 30 mins

3 tablespoons extra virgin olive oil

1 large onion, halved and thinly sliced

400 g can low salt chickpeas, drained

1 large red pepper, seeded and thinly sliced

3 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sweet smoked paprika

¼ teaspoon ground cayenne

400 g can plum tomatoes with their juices, coarsely chopped

¼ cup water

¼ teaspoon black pepper, plus more as needed

100 g reduced fat feta, crumbled

4 large eggs

2 tablespoons coriander for serving

Hot sauce, for serving (optional)

1. Preheat the oven to 180C°.
2. In a large frying pan, heat your spices until they become fragrant (1-2 minutes).
3. Add olive oil to the pan on a medium-low heat. Add onion and red pepper. Cook gently until the vegetables are very soft, about 10 minutes. Add garlic and cook for another 1-2 minutes until tender.
4. Add drained chickpeas, pour in chopped tomatoes and season with pepper.  Pour 1⁄4 cup water into the tomato can and swirl to collect remaining juices. Pour water into the pan and simmer until tomatoes have thickened, about 10 minutes. Place crumbled feta on top .
5. Gently make 4 holes in the tomato sauce and crack eggs into the holes. Place in the preheated oven for 10 minutes or until the whites are firm on the eggs.
6. Sprinkle with chopped coriander and serve with crusty bread.