Ingredients

  • 2 red onions chopped
  • 3 garlic cloves crushed
  • 1 red pepper
  • 3 tsp Ras El Hanout
  • 2 cans chopped tomatoes
  • 400g can of chickpeas drained
  • 2 tbsp balsamic vinegar
  • 100g spinach
  • 4 eggs
  • 225g halloumi cubed
  • Fresh coriander or parsley to serve

Process

  1. Colour the onions for 5 minutes, add the peppers and garlic and colour for another 5 minutes.
  2. Add the balsamic vinegar then the Ras El Hanout.
  3. Add the halloumi and stir until it takes on some colour. Give the pan a stir then add the chickpeas and tomatoes.
  4. Simmer for 15 minutes or longer if you want a richer sauce.
  5. Add the spinach.
  6. Give the pan a quick stir then make 4 wells in the sauce.
  7. Crack an egg into each.
  8. Put under a grill or in a hot oven for 5 minutes.
  9. Alternatively just pop a lid on the pan for 7-8 minutes.

Serve with crusty bread.