A quick 30-minute, 1-pot meal packed with goodness that features chickpeas in a spicy tomato sauce, complemented with eggs and spinach. Perfect for any time of the day!
1: Heat the coconut oil in a large, deep frying pan/tagine/skillet, and fry the onion and garlic for about 8 minutes.
2: Add ground coriander, stir well, then pour in the vegetable stock, chickpeas with their liquid, and any other veggies you like.
3: Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
4: Tip the cherry tomatoes into the pan, and cook gently for 10 mins.
5: Fold in the baby spinach so that it wilts into the pan.
6: Stir in the chopped coriander, then make 4 hollows in the mixture and break in the large eggs.
7: Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.
