Ingredients

• 1 yellow onion

• 2 garlic cloves

• 1 tbsp ground cumin

• 1 tbsp oregano

• 1 400g can whole peeled tomatoes

• 1 400g can cooked chickpeas

• 1 tbsp harissa

• 1 lemon

• 1 tbsp olive oil

• 1 tsp sugar

• 1 tsp salt

• 1 tsp pepper

• 4 eggs

• 50g feta or goats cheese

• 3 tbsp cilantro

Instructions

1. Prep Ingredients: Peel onion, slice in half and finely chop, peel garlic and mince. Drain and rince chickpeas. Zest ad juice lemon.

2. Heat 1 tablespoon of olive oil over medium heat in a large frying pan. Add onion, a pinch of salt and cook until soft and translucent – approx 8-10 minutes. Meanwhile remove oregano from the stems and roughly chop.

3. Stir in garlic, cumin and oregano and cook until fragrant, 1 minute.

4. Next, pour in tomatoes. Fill the empty tomato can half way with water and add that to the pan along with harissa, 1 teaspoon of sugar and chickpeas. Season with the salt and pepper.

5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. Stirring occasionally.

6. Roughly chop cilantro. After 15 minutes, stir in lemon juice.

7. Next, turn the heat up to medium-high and make four holes in the mixture. Crack an egg into each hole and cook for 7-10 minutes. Less for a more runny egg, longer for a harder yolk.

8. Remove the frying pan from heat and sprinkle cheese, cilantro and lemon zest over top.

9. Serve straight from the frying pan with crusty bread on the side for dipping.