5 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 2 Onions, diced
  • 1 Garlic clove, finely chopped
  • 1 El Olive oil
  • 1 big can Tomatoes, mashed briefly
  • 1 small can Chickpeas
  • 100 g Organic baby spinach
  • 0,5 tsp Cumin
  • 0,5 tsp Sweet paprika
  • 0,5 tsp Paprika, hot as rose
  • Chilli to taste
  • Salt pepper
  • 1 pinch Sugar
  • 4 Eggs
  • Parsley for decoration


  • Heat the oil in a pan, add the onions and garlic and sweat everything for a few minutes until translucent.
  • Now add the tomatoes and the spices, then also add the chickpeas and baby spinach to the pan, stir everything well and season with salt, pepper and a pinch of sugar.
  • Let simmer for a few minutes.
  • Using a wooden spoon, make small hollows for the eggs in the sauce and carefully crack the eggs and let them slide into the hollows.
  • Simmer over medium heat and with the lid closed for approx. 5 - 8 minutes, until the eggs have the desired consistency.
  • Sprinkle with chopped parsley and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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