- 1 tablespoon vegetable oil
- 1 yellow onion, finely chopped
- Half a red bell pepper, deseeded and finely chopped
- Half a yellow bell pepper, deseeded and finely chopped
- 6 garlic cloves, chopped
- 1 aubergine, chopped
- 800g tinned chopped tomatoes
- 2 tablespoons tomato purée
- 2 teaspoons ground cumin
- 400g tinned chickpeas, drained
- 0.5 teaspoon salt (optional)
- 0.5 teaspoon cayenne pepper
- 200g spinach, washed and chopped
- 6 medium-sized eggs
- 15g fresh coriander to serve, chopped (optional)
Nutritional analysis, per adult portion (¼ recipe)
- 1,751kJ / 417kcal
- 25g protein
- 32g carbohydrate, of which 16g sugars
- 18g fat, of which 3.8g saturates
- 12g fibre
- 1.4g salt
Heat the oil in a large non-stick frying pan on medium heat. Add the onion, peppers and garlic, and cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the aubergine and cook for another 5 minutes or so, until golden-brown. Add the tomatoes, tomato purée, salt, cumin and cayenne, and stir well. Bring to a boil, then lower the heat and cook for about 10 minutes, until the mixture thickens.
Stir in the chickpeas, cover and cook for further 5 to 8 minutes on medium heat. Once the chickpeas have had time to soften, stir in the chopped spinach and lower the heat.
Using a wooden spoon, create 6 wells in the mixture and crack 1 egg into each. Cover the pan and cook for about 6 to 8 minutes on low, until the egg whites set. If you prefer firmer yolks, cook for around 8 to 12 minutes.
Once the eggs are cooked, take the mixture off the heat and leave to cool for a few minutes. Scatter with chopped coriander and serve.