Looking for a quick egg fix? Then look no further! One of the faves from the Winter 2018 Reboot. Why not add in some toasted sourdough? YUM !

Comfort food at its best!

Ingredients

2 tbsp coconut oil
1 tbsp olive oil
4 eggs
2 garlic cloves, finely chopped
Leaves from 2 thyme sprigs
400g tinned chickpeas, drained and rinsed
2 tsp harissa paste
100g spinach
300g passata (or 1 x can tinned chopped tomatoes)
1 tsp dried chilli flakes
1 tsp sumac
Salt & pepper

Method

1. Preheat the grill to medium
2. Heat the oil in a large overproof frying pan, add the garlic and thyme and saute for 2 minutes, until the garlic has softened
3. Add the chickpeas and harissa paste and saute for a further 2 minutes, then stir in the spinach, passata (or chopped tomatoes) and chilli flakes and bring to a simmer
4. Carefully crack the eggs over the mixture
5. Simmer for 2 minutes more then place the pan under the grill for 2-3 minutes until the egg whites are cooked but the yolks are still runny, ensuring the eggs don’t overcook
6. Remove from the grill, drizzle with 1 tbsp olive oil, sprinkle with sumac and season, serve and enjoy!