• 3 Tbles Olive Oil
  • 1 Onion (thinly sliced)
  • 1 Green Pepper (seeded and sliced)
  • 4 garlic cloves, thinly sliced
  • 1 Green Chilli (seeded and sliced)
  • 1 Tsp Ground Cumin
  • ½ Tsp Chilli Powder
  • ½ Tsp Black Pepper
  • 2 Tbles Tomato Paste
  • 2 Tsps Sugar
  • Salt to taste
  • 1 400gr Can Diced Tomatoes
  • 1 400gr Can Chickpeas (Drained)
  • 6 large eggs
  • Chopped Coriander for serving
  1. Heat oven to 180°C
  2. Heat oil in a large pan over medium heat. Add onion and green pepper. Cook gently until soft.
  3. Add garlic and green chilli and stir-fry for a minute, then stir in cumin and chilli powder and cook for another minute.
  4. Stir through diced tomatoes, tomato paste and sugar and season with salt and black pepper and simmer until tomatoes have thickened slightly, then stir through the chickpeas.
  5. Cook gently for about 10 minutes.
  6. Crack eggs into the pan over the tomato mix. Check the seasoning and add a bit more salt and pepper if needed.
  7. Transfer the pan to the oven and bake until eggs are just set, 7 to 10 minutes or until the whites of the eggs are no longer translucent.
  8. Sprinkle with coriander and serve with a hot sauce and some crusty bread to mop up the excess gravy.
Recipe by SAPeople South African Recipes at