How to Make It
Heat the rapeseed oil in a deep frying pan and fry the onion for 5 minutes. Then add the garlic and cook for a further 3 minutes until the onion is soft. Stir occasionally.
Add the harissa and stir, then pour in the vegetable stock and chickpeas in their juice.
Cover the mixture and leave to simmer for 5 minutes. Next, mash ⅓ of the chickpeas to thicken the mixture.
Pour the tomatoes into the pan and cook on a medium-low heat for 10 minutes. Stir in the spinach and allow to wilt.
Make 2 hollows in the mixture and break the eggs into them. Cover and cook for 2 minutes, then serve.
- 400g tinned chopped tomatoes
- 200g tinned chickpeas
- 100g spinach, washed
- ½ onion, thinly sliced
- 75ml vegetable stock
- 2 eggs
- 1 garlic clove, minced
- 1 tbsp rose harissa
- 1 tsp rapeseed oil