Half a bunch of silver beet chopped roughly (I normally pick 10-12 stalks from the vegetable for this dish – you can use frozen spinach as well if needed)
1 teaspoon sweet or smoked paprika – whichever you prefer
1 teaspoon ground cumin
4 free range eggs
Pepper to taste
Greek style feta to sprinkle on top
Freshly chopped basil for serving
Cous cous for serving This can also be served with rice or in a bowl with dipping bread
Instructions
Heat olive oil in a pan, brown the onion for 4-5 minutes
Next add the chickpeas, cumin and paprika – gently fry off the chickpeas for 3-4 minutes
Now add the can of tomatoes, zucchini and silverbeet – you may notice that the vegetables are not completely covered by the tomatoes however, the silverbeet will quickly cook down
After 10 minutes, the silverbeet will have cooked down. Now add the mushrooms and pepper to taste. Gently simmer the mixture for 30- 35 minutes, occasionally stirring. The aim of this process is to soften the vegetables and have it slowly thicken.
Make 4 little pockets in the chickpea mixture and crack the eggs into them; cook with the pan covered for a further 6-7 minutes – depending on how cooked you like your eggs. 6 minutes will have a runny egg on top and that’s how I like it!!
The meal is ready to serve (either on a bed of cous cous or in a bowl with a side of bread for dipping) – sprinkle fetta and basil on top
