- PrepPreparation time20 minutes
- CookCooking time1 hour
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
Email recipe
Share on Facebook
Print- Extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 leek, finely chopped
- 1 tablespoon tomato paste
- 2 teaspoon paprika
- 700g bottle tomato passata
- 400g can chickpeas, drained
- 1 bunch coriander, washed very well chopped.
- 1 handful parsley, washed and finely chopped.
- 1 handful mint leaves, washed and finely chopped.
- 4 eggs
- Fresh parsley
- Place a medium-sized saucepan over medium heat. Add extra virgin olive oil to generously cover the base of the pan.
- Add onion, carrot and leek and shallow fry for two minutes until onion becomes soft and shiny.
- Add tomato paste and paprika and stir for 1-2 minutes until the tomato paste starts to brown.
- Add the passata and the chickpeas. Stir well.
- Add the herbs and stir through completely.
- Cover and let the mixture cook for about 40 minutes, stirring occasionally.
- Make 4 indents in the surface of the mixture. Crack an egg into each indent and cover pan with lid.
- Simmer for a further 10 minutes until eggs are cooked.
- Serve sprinkled with a little more fresh parsley and a little extra virgin olive oil.
- This dish works well accompanied by couscous or fresh wholemeal bread.