A hearty, vegetarian dish made from tomatoes, chickpeas, and eggs, cooked in one pan. Perfect for a quick, filling weeknight dinner.
Heat olive oil in a large pan or casserole with lid.
Add onion to the pan. Sauté for about 2 minutes, stirring occasionally, then add garlic. Continue cooking until the onion is soft, another 4-6 minutes.
Add bell pepper, cumin, and chickpeas. Stir and sauté for 2 minutes.
Add the can of tomatoes with juice and break the tomatoes up with your hands or a wooden spoon. Bring to a boil, then reduce heat and simmer until the sauce thickens, about 10-15 minutes. Season with 1 tsp salt.
Make small wells in the sauce with a spoon and crack an egg into each. Distribute the eggs evenly. Cover with lid and simmer until the egg whites are set but the yolks are still runny, about 7-10 minutes.
Season with salt, black pepper, and fresh herbs (if using). Serve immediately or store covered in the fridge for 4-5 days.
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