2 tsp olive oil
2 yellow capsicums, thinly sliced
2 garlic cloves, crushed
1 x 400g chickpeas, drained and rinsed
1 x 400g tinned chopped tomatoes
1 tsp ground cumin
1 tsp nutmeg
salt & pepper to taste
fresh coriander, to serve
Heat the oil in a non-stick frying pan on medium heat. Cook the onion until soft. Add the capsicum, stirring until soft. Add spices and garlic and cook for another minute or until fragrant. Stir in the chickpeas & tomatoes. Simmer, uncovered, until chickpeas are soft.
Make four holes in the mixture with the back of a spoon, and crack an egg into each hole. Cook until egg whites are set. Season with salt, pepper and coriander. Serve & enjoy.
* You can serve this with a slice of grain / seed wholemeal or sourdough toast with a little butter *