Ingredients

1 tbsp olive oil

1 tbsp butter

1 can chickpeas - rinsed and drained

1/2 medium onion - minced

1 chilli of any variety - minced

2-3 tomatoes of all shapes and colours - roughly chopped

3 tbsp tomato paste

1 tsp cumin powder

1/2 tsp hot paprika

1/4 tsp smoked paprika

1/8 tsp turmeric powder

1 cup water 

salt and pepper - to taste

4 eggs

handful of cilantro - roughly chopped

handful of chives - roughly chopped

1 oz Greek feta - crumbled

Method

1. in a large cast iron, or non stick skillet, heat olive oil and butter until the butter is melted and frothing.

2. add onion and chilli, sautée until onion is soft and translucent.

3. add chopped tomatoes and stir to coat with onions, oil and butter. Allow tomatoes to cook 2-3 minutes until they start to break down. Then add cumin, paprika(s), turmeric, salt and pepper.

4. add tomato paste and water, stir until well incorporated and bring mixture to a boil. If the mixture looks too thick, add additional water

5. add chickpeas and reduce heat.  cover and cook for 4-5 minutes or until chickpeas are tender and flavourful.

6. crack eggs into a small bowl one at a time and slowly lower into bubbling tomato sauce.

7. cover pan and let eggs poach to desired doneness (5 minutes will ensure a cooked white and slightly runny yolk).

8. uncover, remove from flame and garnish with herbs and feta.

enjoy with crusty bread and a glass of red wine. bliss.